Smoky Vegan Jambalaya

Make the Smoke Signal

Step 1

In a small bowl, combine the Worcestershire sauce, liquid smoke, hickory-smoked salt, paprika, and hot sauce. Stir well to combine and make sure the sugar and salt are dissolved. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Make the Creole Cajun Seasoning

Step 2

In a small bowl, combine the sweet paprika, onion powder, garlic powder, thyme, salt, black pepper, white pepper, oregano, cayenne, and smoked paprika (if using). Use immediately or store in an airtight container in a cool dry place for up to 6 months. Stir or shake before using.

Make the jambalaya

Step 3

In a medium bowl, combine the broth, hot sauce, and Smoke Signal; set aside.

Step 4

Heat a large pot or Dutch oven over medium-high heat. When very hot, add 2 tablespoons of the oil. Once the oil is hot and shimmering, add the sausage. Cook, stirring occasionally, until the edges are crisp, 3 to 5 minutes. Transfer to a plate.

Step 5

To the same pot, add the remaining 1 tablespoon oil along with the celery, onion, and bell pepper.
Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Add the rice and cook, stirring frequently, until toasted, 3 to 5 minutes.

Step 6

Add the garlic and Creole-Cajun Seasoning and sauté until fragrant, 30 to 60 seconds. Add the broth mixture, tomatoes, bay leaves, sausage, scallions, salt, and pepper. Stir, then cover and bring to a simmer. Reduce the heat to medium-low and cook until the rice is tender, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes. Discard the bay leaves. Garnish with parsley or scallions and serve.