Seitan jambalaya rice

Ingredients

• Base
• 2.1 kg État Végétal seitan
• 250 ml oil
• 2.5 kg diced onions
• 2 kg diced celery
• 2.5 kg bell peppers (red and green mix)
• 40 g chopped garlic
• Rice and liquid
• 4 kg uncooked long-grain rice
• 8 L reduced-sodium vegetable broth
• 3 L canned diced tomatoes
• 500 ml tomato paste
• Mild Cajun seasoning
• 40 g paprika
• 20 g dried thyme
• 20 g dried oregano
• 15 g onion powder
• 15 g garlic powder
• 10 g black pepper
• 5 to 10 g cayenne pepper (optional, to taste)
• Salt to taste

Method

1. Brown the seitan. Heat the oil in a large pot. Sear the seitan for 6 to 8 minutes, until lightly browned. Set aside.
2. Make the base. Sauté the onions, celery, peppers and garlic for 5 minutes.
3. Add the spices. Stir in the spices and cook for 1 minute to bring out the aromas.
4. Cook the rice. Add the rice, tomatoes, tomato paste and broth. Mix well, cover and cook over low heat for 20 to 25 minutes.
5. Finish. Add the seitan and stir gently. Let rest 5 minutes before serving.