Cajun Slow Cooker Jambalaya

Since visiting New Orleans last year, my husband and I look for ways to veganize favorites that will remind us of our vacation. This one was so easy and tasted delicious. Plus, this recipe makes enough so that no one has to go without seconds. This is thick enough to work as a hearty stew, or it can be served over rice for a hearty New Orleans favorite.

Cajun Slow Cooker Jambalaya 2 teaspoons olive oil 1 large onion, diced 1 red bell pepper, cored, seeded and diced 3 ribs celery, diced 3 Tablespoons minced garlic 2 links vegan smoked sausage (I used Field Roast’s Smoked Apple Sausage which tasted delicious with this) 2 (15 ounce) cans kidney beans, rinsed and drained 1 (15 ounce) can diced tomatoes 1 (15 ounce) can fire roasted tomatoes 1 cup vegetable broth 2 teaspoons file powder 1 teaspoon dried thyme 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 2 teaspoons Cajun seasoning 1. Heat olive oil over medium-high heat in a large skillet. Add onion, bell pepper, celery, and garlic and cook for 7 to 10 minutes or until onions are translucent. Add to slow cooker and add remaining ingredients. Mix thoroughly. Cover and cook on low for 4 to 6 hours.