Today is Super Bowl Sunday, and the first time I deviated from my method of randomly selecting recipes (I have a feeling this will probably happen again). In honor of the New Orleans Saints (I lived in Louisiana for a couple of years while I attended grad school), I decided to make the jambalaya recipe to eat during the game. I used up my red beans to make chili last week, so I had to leave those out. I also used white wine instead of cooking sherry for the deglazing. The jambalaya was great — although it probably needed another 20 minutes or so for the rice to fully cook (I used brown rice). I served this with baked sweet potato fries (recipe courtesy of my dear friend Lisa). Geaux Saints!
Recipe: Seitanic Red and White Bean Jambalaya (pg 170) with Simple Seitan (pg 131)