Jambalaya

Directions

1. 1
   Preheat oven to 400uF.
2. 2
   In small bowl, combine seasoning mix ingredients; set aside.
3. 3
   Drain tomatoes, reserving liquid, and coarsely chop.
4. 4
   Set aside.
5. 5
   Place seitan in food processor and pulse on/off 12 times or until seitan is shredded.
6. 6
   Set aside.
7. 7
   In 4-qt.
8. 8
   Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat.
9. 9
   Add rice and 1/4 teaspoon salt.
10. 10
    Return to a boil.
11. 11
    Cover, reduce heat and simmer 20 minutes.
12. 12
    Meanwhile, in deep skillet, heat oil over medium-high heat.
13. 13
    Add onion and cook, stirring, until slightly softened, about 2 minutes.
14. 14
    Add garlic, red pepper, celery and seasoning mix and stir well.
15. 15
    Add tomatoes, then seitan and cook, stirring, about 3 minutes.
16. 16
    Add vegetable-seitan mixture to rice.
17. 17
    Stir just to combine ingredients.
18. 18
    Bake, covered, until water is completely absorbed, 30 to 45 minutes.
19. 19
    Remove from oven and keep jambalaya covered for 5 minutes; stir and then serve.