Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. ground cumin; 1 tsp. chili powder; 1/2 tsp. dried thyme; 1/2 tsp. dried sage; 1/2 tsp. celery seed; ⅛ tsp. white pepper; ⅛ tsp. freshly ground pepper; ⅛ tsp. cayenne; 1 tsp. salt; 1 cup canned, whole peeled tomatoes; 12-oz. seitan, drained; 2 3/4 cups low-sodium vegetable broth; 1 cup uncooked brown rice; 1 Tbs. olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 large red bell pepper, chopped ( 1/2 cup); 1 medium stalk celery, chopped ( 1/2 cup); 4 sprigs fresh flat-leaf parsley

Servings: persons

1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. celery seed
⅛ tsp. white pepper
⅛ tsp. freshly ground pepper
⅛ tsp. cayenne
1 tsp. salt
1 cup canned, whole peeled tomatoes
12-oz. seitan, drained
2 3/4 cups low-sodium vegetable broth
1 cup uncooked brown rice
1 Tbs. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 large red bell pepper, chopped ( 1/2 cup)
1 medium stalk celery, chopped ( 1/2 cup)
4 sprigs fresh flat-leaf parsley

1
Preheat oven to 400uF.
2
In small bowl, combine seasoning mix ingredients; set aside.
3
Drain tomatoes, reserving liquid, and coarsely chop.
4
Set aside.
5
Place seitan in food processor and pulse on/off 12 times or until seitan is shredded.
6
Set aside.
7
In 4-qt.
8
Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat.
9
Add rice and 1/4 teaspoon salt.
10
Return to a boil.
11
Cover, reduce heat and simmer 20 minutes.
12
Meanwhile, in deep skillet, heat oil over medium-high heat.
13
Add onion and cook, stirring, until slightly softened, about 2 minutes.
14
Add garlic, red pepper, celery and seasoning mix and stir well.
15
Add tomatoes, then seitan and cook, stirring, about 3 minutes.
16
Add vegetable-seitan mixture to rice.
17
Stir just to combine ingredients.
18
Bake, covered, until water is completely absorbed, 30 to 45 minutes.
19
Remove from oven and keep jambalaya covered for 5 minutes; stir and then serve.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tsp. ground cumin, 1 tsp. chili powder, 1/2 tsp. dried thyme, 1/2 tsp. dried sage, and more.

Yes, Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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