It’s Hatch Chile time! These happy green peppers are now in season and travel from New Mexico.
You can find them in different heat grades and they are versatile in so many recipes that ask for a little heat and smokiness.
In Cajun cuisine, you will find the “Trinity” – onion, celery, and green bell pepper. The Hatch chile is taking the place of his nightshade cousin in my vegan jambalaya.
I have been making jambalaya in my pressure cooker for some time as it’s an easy and fast meal that satisfies my hungry family.
I can vary the heat, the spices, and oil content. For children, I use mild chilies and cut out all the cayenne pepper.
For gluten-free friends, I can take out Tofurkey’s Andouille sausages and use tempeh. Those following a plant based diet with no oil at all can just sautee with water and find no real change of flavor.
The recipe below gives the cooking time via a pressure cooker. For a regular pot, 2 cups of rice takes about 15 minutes on low with the lid on after having been brought to a boil.
What yummy, vegan Hatch recipes are you making? I would love to hear more before these chiles disappear until next year.
Hatch Chile Jambalaya
- 1 large onion, diced
- 6 ribs celery, diced
- 2 Hatch chiles, roasted and skins removed, diced
- (or if short on time just cut up fresh ones, membranes and seeds removed)
- 6 cloves garlic, minced
- 6 medium tomatoes, chopped
- 2 cups rice ( I used imported basmati)
- 2.5 cups water
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 TBSP tamari
- 1 TBSP sweet paprika
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- (Colgin brand is vegan and made in Mexia, TX – I used Pecan)
- fresh cracked pepper
- cayenne pepper to taste
- olive oil
- herbs for garnish
- favorite hot sauce or hatch chile sauce
- In a large pot (I use a pressure cooker), heat oil if using and sautee the onion, celery, and peppers on medium high.
- When soft, add the tomatoes and spices. Then add rice and water.
- Pressure cook for 4 minutes on high pressure. Turn to low and let rest for 5 minutes.
- Turn off burner and release pressure.
- While cooking the rice mixture, take a cast iron skillet and sautee the sausage with a minimal amount of oil until the sausage is brown on sliced sides.
- Add sausages to rice mixture and stir.
- Garnish with parsley and more thyme.
- Serve with hot sauce and either a mixed green salad or some cooked greens.