1/2 tablespoon Creole seasoning (recipe follows)
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 bag of frozen chopped okra
2 tablespoons chopped garlic
1/2 cup Pomi chopped tomatoes
3 bay leaves
1 teaspoon Annie’s Naturals Organic Vegan Worcestershire Sauce
3/4 cup brown rice
3 cups low-sodium vegetable broth
4 Field Grain Roast vegan chipotle sausages, sliced
2 1/2 tablespoons smoked paprika
2 tablespoons garlic salt
1 tablespoon black pepper
1 tablespoon onion powder
1/2 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
In a large saucepan heat oil over high heat with onion, pepper, celery and okra, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 30 minutes.
When rice is just tender add sausage. Cook until sausage is heated through, about 10 minutes more.
This recipe was adapted from Emeril Lagasse’s Cajun Jambalaya Recipe : Food Network