Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Celery

  Raw

  ⅓ stalks, large (11 inches long) or 21g

• Onions

  Raw

  ¼ medium or 28g

• Red bell pepper

  Sweet, raw

  ¼ small or 19g

• Yellow peppers

  Sweet, raw

  19g

• Green bell pepper

  Sweet, green, raw

  ¼ small or 19g

• Garlic

  Raw

  0 clove or 0g

• Tofu

  Silken, firm, Mori-nu, soy

  75g

• Veggie breakfast sausage patties

  Morningstar farms, frozen, unprepared

  75g

• Vegetable Stock

  Freshdirect

  ½ cup or 119g

• Tomatoes

  Crushed, canned

  ¼ can (15 oz) or 106g

• Brown rice

  Medium-grain, raw

  ¼ cup or 48g

• Spices Cajun Seasoning

  Compliments

  1 tsp or 4g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Okra

  Raw

  2 ⅔ tbsp or 17g

• Jalapeno peppers

  Raw

  ⅓ pepper or 5g

Directions

1. Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, tofu and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
2. Add the stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
3. Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.