Vegetarian Jambalaya

Ah, New Orleans, how I love you.  Congratulations on your Super Bowl win.  I look forward to celebrating Mardi Gras with you next week when Andy and I are there for our honeymoon.   I understand, New Orleans, that you love your shrimp, andouille sausage, and chicken.  Save the shrimp, I'm right there with you New Orleans.   Bring it on.  I do have a little problem though.   New Orleans, my husband is a vegetarian.  And not a eat fish and chicken vegetarian - one of those real vegetarians who can't have Worcestershire sauce because it's partially made from anchovies (did you know that?  I totally didn't know that).   What's a girl to do, New Orleans?  Your food is soooo good - so flavorful, so spicy, so....it's just so good New Orleans.   I really don't see you offering one of your best - jambalaya - to a vegetarian.  It's all meat you know.  I had to make it myself so he would know what it's like.   Oh New Orleans, you won't believe this either...he is a vegetarian that doesn't like vegetables.  No squash or eggplant.  The internet was no help with all their okra and zucchini and minced shallots.  No, I would have to forge ahead and make a meat Jambalaya, without the meat.  Here's what I came up with...what do you think?   Thankfully there's a market near our house that serves a wide variety of pseudo meat or else this would have been a lost cause.

Ingredients

• 2 teaspoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1/2 cup diced celery
• 2 tablespoons chopped garlic
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon Creole seasoning
• salt and ground black pepper to taste
• 3-4 cups cooked white rice
• 4 cups vegetable stock
• 3 bay leaves
• 1 teaspoon hot pepper sauce
• 1 package Vegetarian sausage (Field Roast makes these) cut into pieces
• 2 package Vegetarian chicken cut into pieces

Directions

1. Heat oil in a large pot over medium high heat. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, Creole seasoning, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Stir in vegetable stock, vegetarian sausage, vegetarian chicken and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes. Stir in the hot pepper sauce. Serve over rice.  Makes about 6-8 servings