Jambalaya Recipe - Cooking Index
Jambalaya Recipe - Cooking Index
Seitan has the ideal texture and flavor for this dish. The recipe also includes onion, garlic, celery and green bell pepper, a combination frequently used in Cajun cooking. The recipe can easily be doubled to accommodate more diners.
Courses: Main Course, Vegetarian| Seasoning Mix | ||
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1/2 teaspoon | 2.5ml | Dried sage |
| 1/2 teaspoon | 2.5ml | Celery seed |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1/8 teaspoon | 0.6ml | Cayenne |
| 1 teaspoon | 5ml | Salt |
| Jambalaya | ||
| 1 cup | 62g / 2.2oz | Canned whole peeled tomatoes |
| 12 oz | 340g | Seitan - drained |
| 2 3/4 cups | 651ml | Low-sodium vegetable broth |
| 1 cup | 160g / 5.6oz | Uncooked brown rice |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 2 | Garlic cloves - minced | |
| 1/2 | Red bell pepper - chopped - (1/2 cup) (large) | |
| 1 | Medium stalk celery - chopped - (1/2 cup) | |
| 4 sections | Fresh flat-leaf parsley |
Preheat oven to 400 degrees. In small bowl, combine seasoning mix ingredients; set aside. Drain tomatoes, reserving liquid, and coarsely chop. Set aside. Place seitan in food processor and pulse on/off 12 times or until seitan is shredded. Set aside.
In 4-quart Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat. Add rice and 1/4 teaspoon salt. Return to a boil. Cover, reduce heat and simmer 20 minutes.
Meanwhile, in deep skillet, heat oil over medium-high heat. Add onion and cook, stirring, until slightly softened, about 2 minutes. Add garlic, red pepper, celery and seasoning mix and stir well. Add tomatoes, then seitan and cook, stirring, about 3 minutes.
Add vegetable-seitan mixture to rice. Stir just to combine ingredients. Bake, covered, until water is completely absorbed, 30 to 45 minutes. Remove from oven and keep jambalaya covered for 5 minutes; stir and then serve.
Note: For an easy and elegant presentation, mold jambalya mixture in a lightly greased 8-ounces cup and turn onto dinner plate; garnish with sprigs of parsley.
This recipe yields 4 servings.
Per Serving: 379 Cal; 26g Prot; 3g Total Fat (1 Sat. Fat); 50g Carb.; 0mg Chol; 28mg Sod.; 4g Fiber.
Source:
Vegetarian Times, February 2001
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