Creole-Style Jambalaya

Name: Creole-Style Jambalaya
Cook time: 6 h
Total time: 6 h
Ingredients: 3 cups cooked dark red kidney beans or 2 (15-ounce) cans beans, rinsed and drained; 1 (15-ounce) can crushed tomatoes; 1 (14.5-ounce) can fire-roasted tomatoes, drained; 1 cup vegetable broth; 1 teaspoon filé powder (optional); 1 teaspoon dried thyme; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 2 large bay leaves; ½ teaspoon Old Bay Seasoning; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon Tabasco or Texas Pete hot sauce, plus more for serving; 1 teaspoon Tabasco or Texas Pete hot sauce, plus more for serving; ½ teaspoon liquid smoke; Freshly cooked rice, for serving; 1 large yellow onion, chopped; 2 teaspoons olive oil; 1 celery rib, chopped; 1 medium-size green bell pepper, seeded and chopped; 3 cups cooked dark red kidney beans or 2 (15-ounce) cans beans, rinsed and drained; 4 garlic cloves, minced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Just as different areas of the country have different ideas of barbecue sauce, there are regional variations on jambalaya. Tempeh and red beans are used here, although a good spicy vegan sausage (sliced, sautéed, and added at the end of the cooking time) would be a wonderful inclusion. Serve over your favorite freshly cooked rice, passing more hot sauce at the table.

Ingredients

Stew
Vegan
Gluten-free

Ingredients

Method