If you loved my first vegan, whole food plant-based, sos-free Jambalaya recipe, you are going to love this one even more! What makes this recipe so great is that it is 100% no-chop, making it so fast and so easy. To make this jambalaya we will be using frozen chopped vegetables and frozen rice. Making it a great recipe for cleaning out the frozen produce in your freezer.

Get ready to prepare the quickest and fastest jambalaya of your life! This recipe is truly so delicious, you are going to want to add this to your weekly rotation.

For this recipe you are going to need a dutch oven or a large soup pot. Add the frozen rice to the pot, for this batch we used one bag of brown rice and one bag of the brown rice medley. You can use whichever combination of rice you prefer. Next, add the bag of frozen bell pepper, okra, mushroom, and onion to the pot. If you prefer or only have fresh vegetables on hand, one bag of frozen chopped bell peppers equals about one pepper and the same goes for onions.

Then add the frozen seasoning blend to the pot. If you would like you can add two bags of the seasoning blend and omit either the bag of frozen bell pepper or onion. Work with what you have, the sky's the limit!

We are almost done with this simple and easy recipe! Add in the cans of diced tomatoes to the pot, ensuring there is no salt added. Toss in the tomato paste, using half the can or more. Along with that, throw in the can of rinsed and drained kidney beans. You can substitute the beans for any other type of bean and it will still turn out wonderful! Toss the minced garlic in the pot. You can always use garlic powder as well, if you do not have minced garlic.

It is time to add the star of the show…Well Your World Voodoo Cajun Seasoning Blend. This seasoning blend adds the perfect cajun flavor and spices that works wonders with this jambalaya. Sprinkle in about two handfuls or however much you prefer. If you do not have WYW Voodoo Cajun Seasoning Blend you can always use your favorite cajun seasoning blend.

Put the pot onto the stove, add the veggie stock, and stir well. We added about 2 cups, which turned out to be the perfect amount. We always suggest adding less liquid at first because you can always add more later if necessary. Bring the pot to a boil, lower the heat to a simmer, cover and allow to cook for 10-15 minutes.

While the pot is on the stove, destem and chop one to two bunches of fresh kale. In the last few minutes of cooking add the fresh kale to the pot and mix in. If you opt to use frozen kale, you can add that with the rest of the vegetables at the beginning. Once the kale has wilted in, your jambalaya is ready. Serve and enjoy! Be sure to let us know how you liked this recipe in our amazing Facebook Community full of like minded people on the same journey!

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Freezer Voodoo Jambalaya

Our quickest and easiest Jambalaya yet!

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Ingredients:

• 1 10 oz bags frozen seasoning blend (onion, celery, red pepper, green pepper)
• 1 10 oz bag frozen onion
• 1 10 oz bag frozen green bell pepper
• 1 10 oz bag frozen okra
• 1 10 oz bag frozen mushrooms
• 2-3 10 oz bags frozen brown rice
• 1 tablespoon minced garlic
• 2 15 oz cans no salt added diced tomatoes
• 2 15 oz cans kidney beans, drained and rinsed
• 3 tablespoons tomato paste
• 3-4 tablespoons Well Your World Voodoo Cajun Seasoning Blend
• 2 cups vegetable broth
• 2 bunches fresh kale, destemmed and chopped

Instructions:

Dump all of the contents except for the fresh kale into a large pot dutch oven and stir to combine. Bring the pot to a boil, and then lower to a simmer and cover. Cook for 10-15 minutes adding the kale in the last minute of cooking and stir. Once the kale has wilted, serve and enjoy!