Jazzman Jambalaya
photo by suze16
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 226.79 g package multigrain tempeh
- 59.14 ml olive oil, divided
- 29.58 ml creole seasoning, divided
- 29.58 ml tamari or 29.58 ml soy sauce
- 354.88 ml onions
- 236.59 ml celery, diced
- 236.59 ml green pepper, destemmed, deseeded, and diced
- 236.59 ml red pepper, destemmed, deseeded, and diced
- 1 jalapeno, destemmed, deseeded, and diced
- 354.88 ml basmati rice, rinsed (or other white rice)
- 29.58 ml garlic, minced
- 473.18 ml vegetable stock or 473.18 ml water
- 473.18 ml tomatoes, deseeded, and diced (or 1 - 14 oz. can diced tomatoes)
- 1 bay leaf
- 4.92 ml salt
- 425.24 g can red beans, drained, and rinsed
- 118.29 ml green onion, thinly sliced
- 59.14 ml freshly chopped parsley
directions
- Using your fingers, crumble the tempeh into small pieces onto a plate.
- In a large pot, saute the tempeh in 2 T. olive oil for 5 minutes.
- Sprinkle 1 T. Creole Seasoning over the tempeh and saute an additional 1 minute.
- Add the tamari, stir well to coat the tempeh, and continue to cook an additional 2-3 minutes or until the liquid has evaporated.
- Transfer the tempeh to a plate and set aside.
- In the same pot, saute the onion, celery, green pepper, red pepper, and jalapeno in the remaining 2 T. olive oil for 5 minutes to soften.
- Add the rice and garlic, stir well to combine, and continue to cook an additional 2-3 minutes or until the rice turns opaque.
- Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and salt, and bring the mixture to a boil.
- Cover, reduce the heat to low, simmer for 20-25 minutes or until the rice is tender and most of the liquid is absorbed.
- Remove the lid, add the reserved tempeh and remaining ingredients, stir well to combine, and recover the pot.
- Remove the pot from the heat and let sit for 10 minutes to allow the flavors to blend.
- Can be served as a side dish, main dish, or as a filling for wraps or sandwiches.
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RECIPE SUBMITTED BY
<p>I am tri-vocational. I am an adjunct professor of women and gender studies, spiritual partner, and freelance writer/editor. I love reading, writing, cooking, baking, drumming, time with friends, my wife, and our two cats. I am passionate about life. I am not sure i have any pet peeves, however, I like to surround myself with loving spirits and positive energy. What inspires me to cook is life. I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>