Jambalaya

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Jambalaya and collard greens w/garlic

Kari's Jambalaya

(serves 4)

1 medium onion, chopped

2 ribs celery, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

2 cups water

1 tsp Better Than Bouillon No chicken base

1 can no salt diced tomatoes

1 Spicy Smoked Kashi Seitan Sausage, cubed (See note)

1 cup long grain white rice

1 tsp dried thyme

1/2 tsp dried basil

1/4 tsp cayenne

1/4 tsp freshly ground black pepper

1 bay leaf

In a 4-qt Dutch oven, saute onion, celery and bell pepper until softened, adding small amounts of water if necessary to prevent sticking. Add garlic and sausage cubes and cook a couple minutes longer. Add water, Better Than Bouillon base, tomatoes, rice, and spices. Stir to combine. Bring to boil, cover, reduce heat, and simmer 20 to 25 minutes until liquid is absorbed and rice is cooked. Cooking times may vary depending on your rice. Remove bay leaf and serve.

Note: I used my Kashi seitan sausage in this, but you can use any type of seitan you like. You could also substitute a can of rinsed and drained beans for the sausage. Red beans or blackeye peas would work well, but use your favorite. Mushrooms is another possibility.