Seitanic Red and White Bean Jambalaya

Ingredients

• 6 tablespoons olive oil
• 1 recipe simple seitan, diced or 16 ounces store-bought seitan, diced
• 1 green bell pepper, cut into 1/2-inch dice
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/2 cup cooking sherry or vegetable broth
• 2 cups long-grain rice
• 28 ounces diced tomatoes
• 15 ounces white beans
• 15 ounces red beans
• 1 bay leaf
• 4-6 sprigs fresh thyme
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried paprika
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 4 cups vegetable broth
• 1 teaspoon salt
• fresh ground black pepper

Directions

1. 1

   Preheat the oven to 375.

2. 2

   Preheat a large oven-to-table Dutch Oven or heavy pot over medium-heat. Saute the seitan in 2 T oil for 4-6 min, until lightly browned. Remove from the pot and set aside.

3. 3

   Add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. Saute for 12-14 minutes, until the vegetables are very soft and a tad mushy. Stir in the tomato paste and cook, stirring frequently, for another 4 minutes.

4. 4

   Stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. Bring to a simmer, pour in the vegetable broth, and return to a simmer. Taste the broth and adjust the salt and pepper to taste.

5. 5

   If using a Dutch Oven, cover and place in oven for 30-35 minutes, until the rice is tender. If using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil, and bake for 30-35 minutes. If using brown rice, increase the baking time to 40-45 minutes.

6. 6

   Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.