On a recent trip to Big Bend National Park, I picked up a fantastic cookbook called “The United Tastes of Texas” by Jessica Dupuy. My Jambalaya recipe was adapted from hers and made vegan. I hope you enjoy all the flavor without all of the meat as I have! :)


Total Time: 1 hour, 40 minutes

Yield: 10-12 servings



  • 1 Lb plant-based sausage, cut into 1/2 inch slices
  • 1/2 Lb extra firm tofu, cubed
  • Olive oil
  • 2 Bell peppers, diced
  • 1 Onion, diced
  • 3 Celery ribs, diced
  • 10-14 fresh okras, diced
  • 1 Tablespoon minced garlic
  • 2 Bay leaves
  • 1 teaspoon salt and pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1 teaspoon filé powder
  • 1 teaspoon Old Bay seasoning
  • dash of red pepper
  • 2 1/2 Cups long-grain rice
  • 5 Cups vegetable broth or miso
  • 1 (28 ounce) can diced tomatoes
  • 1 cup fresh parsley, chopped
  • 1 bunch of asparagus, woody ends cut off


Preheat oven to 350. Cook sausage and cubed tofu in hot oil in a Dutch-oven over medium-high heat, stirring constantly, until browned. Remove sausage and cubed tofu and set aside, reserving drippings in Dutch-oven.

Add bell peppers and next 3 ingredients to hot drippings, sauté 10 minutes or until vegetables are tender. Add garlic and sauté for 2 minutes, then add bay leaves and next 6 spices and cook over medium-low heat for 5 minutes. Add rice and cook, stirring constantly, 5 minutes. Add vegetable broth and tomatoes, stirring to loosen browned bits from the bottom of the Dutch oven.

Bring to a boil over high heat. Stir in sausage, tofu and parsley.

Bake, covered at 350 for 30 minutes. While that in the oven, steam asparagus on low for about 15 minutes, or until really tender and bendy. Shape each steamed stalk into a spiral and spear with a toothpick to make asparagus "shrimps".

Let Jambalaya sit for 5 minutes, remove bay leaves and top with asparagus "shrimps" and more fresh parsley.