I wonder if they offer rehab for True Blood addiction, if so I need to consider signing up. “hello my name is Amanda and I am addicted to True Blood.” The latest DVD arrived from Netflix the other day and in honor of the marathon that was to come I decided to make a vegetarian (actually wound up Vegan) Jambalaya. I have been fortunate enough to have true Jambalaya thanks to a dorm-mate in college who was from just outside of Baton Rouge, and this recipe is the closest non-meat version I have ever found with one exception that I’ll mention later. This is also a recipe that can easily be tailored based on how spicey people prefer their jambalaya as well as those who like it “juicier.” This is considered a Creole Jambalaya since it does have tomatoes in it however I did omit celery due to personal preference, something that would never be done in a true Jambalaya. For those of you who want to keep the traditional ingredient it should be added with the peppers and in an amount proportional to the peppers. The combination of Onion, Pepper, and Celery is referred to as the “Holy Trinity” of Creole/Cajun cooking and is normally done in a 2:1:1 ratio. If you are looking for more of a Cajun Jambalaya skip the tomatoes. This recipe can also be easily adapted for a slow cooker, or tossed in a slow cooker towards the end and kept on low heat for a stronger taste.
– 1 tsp olive oil
– 1 tsp cayenne pepper
– 1/2 tbsp red chili flakes
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 jalepeno, deseeded & chopped (leave seeds if you like it spicey)
– 8oz seitan, crumbled (if you can’t find crumbled then cubed will work, it can be broken up while browning)
– 1 1/2 cups long grain brown rice
– 3 cups vegetable stock
– 2 large tomatoes, chopped
1. Heat the olive oil in a Dutch Oven over medium heat. Stir in the cayenne pepper and the red chili flakes and cook for about 30 seconds. Add the onion and saute 3minutes, or until onions are slightly translucent. Add the peppers and cook for an additional 5 minutes.
2. In a separate skillet brown the seitan over medium heat, breaking up into smaller pieces as it cooks if needed.
3. Add the seitan to the pepper and onion mixture. Turn heat to high and add the tomatoes, rice, and broth bringing to a quick boil.
4. Cover and reduce heat to low, cook for 30minutes or until rice is done.
I don’t always place this in the slow cooker at the end, in this case it was done so the dogs could be walked before the mini-marathon began. I put the temperature on high and had the slow cooker set to turn off after an hour, just in case I wasn’t back in time. I could have kept it in the Dutch Oven on low heat but I trust the slow cooker more than the oven when it comes to leaving something on and unattended.