Jambalaya is one of the most celebrated dishes of Louisiana. Similar to Spain’s paella, Jambalaya was originally created as a way to use up leftovers. Don’t wait for leftovers, though, to enjoy this delicious fusion of flavors! Jambalaya is traditionally served with a side of greens and cornbread (and includes chunks of cooked chicken, ham and Andouille sausage). In a hurry? Save 20 minutes prep time by cooking the rice a day ahead and adding it to the pot when you add the okra and tomatoes.
In a large pot, sauté the onions, carrots, celery and green pepper in 3 tablespoons of canola oil until soft, about 5 minutes.
Add the garlic, jalapeño peppers, chili powder and oregano and sauté 2 more minutes.
Add the rice and mix well. Add the water, bouillon cubes and tomato paste, mix well, bring to a boil and reduce to rolling simmer for 10 minutes, then add the okra, diced tomatoes, salt and pepper.
In a skillet, brown the meat substitute and add it to the pot. Cover and simmer until the rice is cooked, about 20 minutes. Stir in the chopped parsley and serve.