Jambalaya

I'm a little bit obsessed with this jambalaya that I modded from The Gumbo Pages. No photo because it's not attractive, but it's so tasty and not that involved and makes heaps and it's so good. SO GOOD. Being Azn-Australian I dunno how proper/right my version ended up being, but it was really tasty so here's hoping.

Vegan Jambalaya
modified from Creole-style vegetarian jambalaya at The Gumbo Pages

Takes just over an hour; serves 8-10 portions.

Ingredients
half cup olive oil
1 brown onion, diced small
1 red onion, diced small
1 red capsicum, diced small
half butternut pumpkin, peeled, cubed
2 carrots, diced small
2 cups worth of sweet potato, washed but not peeled, cubed
1 zucchini, diced
2 cloves minced garlic
2 tins crushed tomatoes
1 teaspoon cayenne pepper
3 bay leaves
2 tablespoons chilli paste (or MORE if you think your housies won't notice)
some paprika
some salt
half teaspoon dried thyme
half teaspoon oregano
4 cups jasmine rice
several cups vegetable stock (6-8)
half cup tomato paste
300 g soft tofu, cubed
3 vege sausages, chopped

Method
Heat the oil over medium heat, add onions and garlic and saute for five in SO MUCH OIL; then add capsicum, pumpkin, carrot, potato, zucchini for another five. Then add all the spices and the bayleaves, fry up, then add the tomato paste, followed by a bit of stock to deglaze. Add all the tomatoes, bring to a boil, then add the stock and the rice and the tofu and the vege sausages.

If you don't have a pot big enough to contain ALL OF THIS DELIGHT, leave the rice out, and just add as much stock as needed to cover what's in the pot. When you're prepping your rice in your rice cooker, add a scoop from your cooking pot to the rice water. This will help carry some of the flavour across.

Cook the mix for about 35 minutes, without stirring (this is especially important if the rice is in the pot!).

Remove from the heat and let sit for five minutes before serving.