Look for shiitake and oyster mushrooms at your local Asian grocery store. There you'll find the freshest mushrooms at the best price. Don't know of one? Do a Google search. H-Mart is a nationwide grocery chain, and there may be one near you.
1cupuncooked Brown Jasmine RiceI use Lundberg Farms brand
2tbspoil
½yellow oniondiced
2garlic clovesminced
3celery stalksdiced (1 ½ cups)
1medium green bell pepperdiced
114-ounce can diced tomatoes
4cupsof mushroomsI used oyster, shiitake, and shredded king oyster mushrooms
4cupsvegetable stock or water + 1 ½ tsp vegan bouillon paste
3bay leaves
1tablespooncreole seasoning
2teaspoonsvegan Worcestershire sauce
2-3vegan sausagessliced
1teaspoonLouisiana Hot Sauce
Salt
¼cupfresh parsleychopped (for garnish)
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper.
Sauté until onion is translucent, about 3 minutes, then add tomatoes and mushrooms. Cook mushrooms for about 7 minutes, or until they begin to soften.
Add the rice, vegetable stock, bay leaves, and 1 teaspoon pepper. Stir well.
Cook with lid ajar for 25 minutes, or until rice is almost tender.
Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
Pan fry the vegan sausage slices, then stir them into the jambalaya.