This traditional Cajun dish probably has its roots in the
Spanish paella, a rice casserole dish. It lends itself beautifully to
veganizing, especially with the addition of tempeh.
1 1/2 tablespoons olive oil
2 cups chopped onions
2 red or green bell peppers, seeded and chopped
1 cup celery, diced
2 cups finely chopped scallions
8 oz. tempeh, cubed, and steamed for 15 minutes
2 garlic cloves, minced
1 cup chopped parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 teaspoon fresh thyme leaves, or 1 teaspoon dried
3 bay leaves
1/4 teaspoon cayenne, or more to taste
1 1/2 cups uncooked white rice
1 15 oz. can tomatoes, diced
1 small can tomato sauce
3 1/2 cups water
1/2 teaspoon white pepper, or to taste
1 teaspoon salt, or more, to taste
fresh-ground black pepper, to taste
Tabasco, to taste
In a heavy stockpot, heat the olive oil over medium heat.
Add the onions, bell peppers, celery, scallions, and tempeh. Sauté for
10 minutes, stirring often.
Add the garlic, parsley, oregano, thyme, bay leaves, and
cayenne. Sauté, stirring often, for 2 minutes. Add the rice, and mix
well. Add the tomatoes, tomato paste, water and salt. Turn the heat to high,
and bring the stew to a boil. Stir until the tomato paste is fully
incorporated, then cover the pot, and reduce the heat to low. Simmer for 25
minutes, or until rice is done. Stir occasionally to prevent the jambalaya from
sticking to the pan, and add water if necessary. Season with black pepper and
Tabasco and serve right away.