A First Nations Jambalaya

Here is your maple syrup moment.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

In Canada, the Indigenous population has been subjected to many names. The most recent and appropriate is First Nations. I have chosen some of their traditional foods as the inspiration for this recipe. The three sisters (i.e. corn, beans and squash) make an appearance along with a cameo by some cranberries.  Wild rice, cleansing sage and mild-mannered maple syrup also combine to give this jambalaya a Northern succotash twist.

1/2 cup frozen corn
1 cup butter beans
1 acorn squash, roasted
1 onion
2 cloves garlic
3 cups vegetable stock
2 apple & sage vegan sausages, defrosted and chopped into one-bite disk shape (I use Field Roast)
1 cup of a rice mix (black japonica, wild rice and short grain and long grain brown rice)
1/3 cup applesauce
1 Tablespoon mustard (I used my homemade cranberry mustard)
a handful of frozen cranberries
1 Tablespoon sage
1 teaspoon thyme
1 bay leaf
1/8 cup maple syrup
salt and pepper to taste

  1. Heat oil in pan. Two Tablespoons should do but you could add more if you’re feeling indulgent.
  2. Add onions and cook 2 minutes. Add garlic and cook another minute. Add seasonings i.e. salt, pepper, sage, thyme, mustard, applesauce and maple syrup.
  3. Add corn and cranberries; stir until the kernels recover from the initial shock of the heat (you’ll see the water release into the pan).
  4. Add the beans, squash and sausage. Stir until combined.
  5. Turn heat to high. Add the vegetable stock, rice and bay leaf. When water boils, turn heat to a simmer (halfway between medium and off). Let cook at least 1 hour. Check on it from time to time to make sure the ingredients are getting along in the pot.

Serve warm with some cornbread.


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