Jambalaya

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Jambalaya 01-FEB-01 p. 30

Serves 4—Egg- & dairy-free

 

 

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.

 

 

Seasoning mix

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. celery seed

1/8 tsp. white pepper

1/8 tsp. freshly ground pepper

1/8 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 400ûF. 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.

 

2. In 4-qt. 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.

 

3. 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-oz. cup and

turn onto dinner plate; garnish with sprigs of

parsley.

 

PER serving: 379 CAL; 26 G PROT; 3 TOTAL FAT (1 SAT.

FAT); 50 G CARB.; CHOL; 28 MG SOD.; 4 FIBER

 

 

 

 

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