Veggie Jambalaya

It finally feels like fall here, so we wanted some sort of warm autumn-y one pot meal to celebrate. I was thinking about making chili or potato soup until I remembered that I had seen a jambalaya recipe in Please Don't Feed The Bears. I found it, realized that I had everything except Earth Balance, sent Mas to the store and started chopping. This is a pretty modified version of the original, but the basics are all the same. You can use tofu, crumbles or some other veggie sausage, but Field Roast is my absolute all-time favorite and the chipotle is perfect in this dish. We both really, really loved this. If tonight is any indication, this book is going to be a new favorite.

Jambalaya
1/4 c. margarine
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, diced
15 oz. diced tomatoes
2 Field Roast chipotle sausages, diced
2 tsp creole seasoning (see below or use your fav)
1 c. veggie "chicken" broth
1/4 c. carrot, finely shredded
4 c. cooked long grain rice
salt to taste

Prepare rice as you usually would (I use a rice cooker because I'm lazy and bad at remembering to check the rice). Melt margarine in a large pot. Sautee bell pepper, onion and garlic with a pinch of salt for 5 minutes. Add diced tomatoes and cook on medium for another 10 minutes. Add Field Roast, broth, seasoning and shredded carrot. Simmer for 15-20 minutes over med-low heat. Stir in rice until well combined. This is really good with ginger ale or a pink Ting!

Creole Seasoning
1 T salt
2 tsp paprika
1/2 T garlic granules
1/2 T onion granules
2 tsp black pepper
1 tsp thyme
1 tsp basil
1 tsp oregano
1/2 tsp cayenne pepper

This is just a mix that I threw together at the last minute, but it worked really well. It should make enough for 5 or 6 batches of jambalaya.