Jambalaya is a dish from Lousiana, which has its origins in the Spanish and French cuisines. The most common meat used for jambalaya is smoked sausage (usually andouille), chicken, pork, beef, turkey, shrimp, or red beans. In this recipe, Chef Eliana used Tofurky andouille sausage and chicken seitan, which makes for a tasty Vegan Jambalaya. Bon Appetite!
- 2 tbsp. olive oil
- 1 c. trinity (chopped mix of 1 bell peppers, 1 onion, and 2 stalks celery)
- 2 cloves garlic, chopped
- 1 lb. Tofurky andouille sausage, cut into 1/2 in. rounds
- 8 oz. chicken seitan, cubed
- 1 c. canned diced tomatoes
- 1 c. water
- 1 tbsp. Creole seasoning
- 1 c. long-grain, white rice
- 1 tbsp. green onions, chopped
- In a large pot over medium heat, sauté trinity in olive oil.
- Add garlic, Tofurky andouille, and chicken seitan. Cook until sausage is brown.
- Stir in remaining ingredients except green onions.
- Cook for 30 minutes or until liquid is absorbed by rice. Garnish with green onions.