85 minutes
A hearty and flavorful jambalaya made with seitan, two types of beans, and a blend of Creole spices.
tablespoons
Simple Seitan, diced or pulled into bite-size pieces
0 oz
Bell Pepper, seeded and diced into 1/2-inch pieces
each
Large Yellow Onion, diced into 1/2-inch pieces
each
Celery Stalks, finely diced
each
Garlic Clove, minced
each
Tomato Paste, heaping
tablespoons
Cooking Sherry
cups
Long-grain Rice, brown or white
cups
Diced Tomatoes, canned
0 oz
White Kidney Beans, canned
0 oz
Red Kidney Beans, canned
0 oz
Bay Leaf
each
Fresh Thyme Sprigs, optional
each
teaspoons
teaspoons
teaspoons
Celery Seed
teaspoons
teaspoons
Cayenne Pepper, or to taste
teaspoons
cups
teaspoons
to taste
Chopped Flat-Leaf Parsley, for garnish
to taste
1. Preheat Oven and Prepare Pot
Begin by preheating your oven to 375°F. While it warms up, take a large oven-to-table Dutch oven or a heavy-bottomed pot and place it over medium heat. Once the pot is hot, add 2 tablespoons of olive oil.
2. Sauté Seitan
Toss in the seitan and sauté it for about 4 to 6 minutes until it becomes lightly browned. Remove the seitan from the pot and set it aside.
3. Cook Vegetables
In the same pot, add the remaining olive oil. Add the diced onion, celery, green pepper, and minced garlic. Sauté these vegetables for about 12 to 14 minutes, stirring occasionally, until they become very soft and start to look a bit mushy.
4. Add Tomato Paste
Stir in the tomato paste. Continue to cook it for around 4 minutes, stirring frequently to prevent it from sticking to the bottom. It should darken slightly and start to caramelize.
5. Deglaze Pot
Pour in the cooking sherry or vegetable broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Let this cook for about 30 seconds.
6. Add Rice
Add the rice and stir it for about 4 minutes so it gets nicely coated with all the flavors.
7. Combine Ingredients
Stir in the diced tomatoes, the sautéed seitan, both kinds of beans, the bay leaf, and all the herbs and spices, including the fresh thyme if you're using it.
8. Add Broth and Season
Pour in the vegetable broth and add the salt and a few pinches of freshly ground black pepper. Bring this mixture to a simmer.
9. Bake Jambalaya
Once simmering, cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake the jambalaya for 30 to 35 minutes if using white rice, or 40 to 45 minutes if using brown rice. The rice should be tender when done.
10. Rest Jambalaya
After baking, remove the pot from the oven. Give the jambalaya a good stir, cover it again, and let it rest for about 10 minutes. This resting period allows the flavors to meld beautifully.
11. Garnish and Serve
Finally, garnish your Creole Seitan and Two-Bean Jambalaya with chopped parsley and serve it hot.
Source the freshest vegetables and the best quality seitan you can find. For the beans, if time allows, consider using dried beans that you've soaked and cooked yourself. The difference in texture and flavor can be significant compared to canned beans.
Don't rush the 'holy trinity' of Creole cooking – onion, bell pepper, and celery. Sauté these vegetables until they are soft and starting to caramelize. This foundation is critical for an authentic jambalaya flavor profile.
Make your own Creole or Cajun spice mix from scratch for the best flavor. Adjust the heat to your preference, but don't skimp on spices like smoked paprika, thyme, and oregano. Freshly ground spices will always give you a more vibrant flavor than pre-ground.
Treat seitan like meat by searing it well in a hot pan before adding it to the jambalaya. This will create a nice crust and add depth to its texture, as well as infuse the dish with a rich, caramelized flavor.
Use long-grain rice, preferably a variety like Louisiana basmati, which holds up well to the cooking process and doesn't become mushy. Rinse the rice until the water runs clear to remove excess starch, which can make the dish too sticky.
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