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Smoky Vegan Jambalaya

Ingredients

• 1 Tbsp. vegan Worcestershire sauce or liquid aminos
• 1 Tbsp. hickory liquid smoke
• 1 tsp. hickory-smoked salt
• ½ tsp. smoked paprika
• ¹⁄8 tsp. hot sauce (I like Tabasco)
• For the Creole-Cajun Seasoning
• 6 Tbsp. sweet paprika
• 2 Tbsp. onion powder
• 2 Tbsp. garlic powder
• 1 Tbsp. dried thyme
• 1 Tbsp. fine pink Himalayan salt, or to taste
• 2 tsp. ground black pepper
• 2 sap. ground white pepper
• 1½ tsp. dried oregano
• 1½ tsp. ground cayenne pepper (use ¾ tsp. if you don’t like heat)
• 1 tsp. smoked paprika (optional)
• For the vegan jambalaya
• 6 cups Chik’n Broth or any vegetable broth
• 2 tsp. hot sauce (I like Louisiana-style)
• 1 recipe (2 Tbsp.) Smoke Signal
• 3 Tbsp. neutral oil, such as avocado or grapeseed
• 1 (14-ounce) package plant-based andouille sausage or any plant-based sausage, or smoked tofu, sliced
• 3 celery stalks, chopped
• 1 yellow onion, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 3 cups long-grain white rice
• 3 garlic cloves, minced
• 1 Tbsp. Creole-Cajun Seasoning
• 1 (14-ounce) can diced tomatoes and their liquid, or 2 cups chopped fresh tomatoes
• 2 bay leaves
• 3 scallions (green and white parts), sliced
• ½ tsp. fine pink Himalayan salt, or to taste
• ¼ tsp. ground black pepper

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