Cajun-Style Chipotle Jambalaya

• 2 Tbs. olive oil
• 1 cup crumbled chorizo-style soy sausage
• 2 slices veggie Canadian bacon, cut into 13-inch pieces
• 1/2 tsp. red pepper flakes
• 1 small onion, chopped (about 1 cup)
• 1 small green pepper, chopped (about 3/4 cup)
• 1 small red pepper, chopped (about 3/4 cup)
• 2 cloves garlic, minced (about 2 tsp.)
• 1/2 cup crumbled soy sausage
• 3 tsp. liquid smoke, divided
• 1 1/2 cups long-grain rice
• 3 bay leaves
• 3 1/2 cups low-sodium vegetable broth
• 2 Tbs. chipotle Tabasco

1. Heat oil in large nonstick skillet over medium-low heat.
2. Add chorizo, bacon and red pepper flakes, and increase heat to medium high.
3. Cook 3 minutes, stirring constantly.
4. Add onion, peppers and garlic, and cook 5 minutes more.
5. Stir in sausage and 1 tsp.
6. liquid smoke, and cook 3 minutes, stirring constantly.
7. Add rice and bay leaves.
8. Stir in vegetable stock and remaining 2 tsp.
9. liquid smoke, and bring to a simmer.
10. Cover pan, and reduce heat to medium low.
11. Cook 15 to 25 minutes, or until rice is tender.
12. Remove bay leaves.
13. Spoon into small bowls.
14. Stir in Tabasco to taste (about 1 tsp.
15. per serving).

olive oil, soy sausage, veggie canadian bacon, red pepper, onion, green pepper, red pepper, garlic, soy sausage, liquid smoke, longgrain rice, bay leaves, vegetable broth

Taken from www.vegetariantimes.com/recipe/cajun-style-chipotle-jambalaya/ (may not work)