Extra Quick "Jambalaya"

[apollymi]

 Yeah, by now you know me: if it can't be made in half an hour or less, generally speaking, I try not to make it often. I think a lot of people also now know I like my food to be either spicy or creamy. This one is the former of the two. 

I made this from what I had on hand this morning. By no means is this to be considered an authentic Creole or Cajun jambalaya. This is a quick and dirty version of "white jambalaya", made in a house with no meat to be had. Some suggestions are made below of additional things that can go in.

Ingredients:

• 4.5 cups stock, or 4.5 cups of water and 2 Tbsp of bouillon (vegetable or chicken)
• 1.25 cups instant rice
• 3 stalks celery, chopped
• 1/2 cup Boca ground soy burger
• .5 cup small dry pasta
• 1 10-oz can corn, drained
• 1.5 to 3 Tbsp onion powder
• 1 to 2 Tbsp garlic powder
• 1 to 2 Tbsp cajun spices (salt, pepper, onion powder, paprika, garlic powder, cayenne powder, thyme, oregano)
• 1/4 to 3/4 cup picante sauce

Directions:
In a large stockpot, bring stock to a boil over high heat. Reduce heat to medium. Add all ingredients except the picante sauce. Allow to cook over medium heat about 10 minutes. Reduce heat to medium-low. Add picante sauce. Allow to cook another 10 minutes or until food is tender. Serve hot.

Note:
The amounts on the spices depend completely on your own tastes. I just know I can't have terribly spicy foods, so I tend to use the minimum spices. The pasta was only added because I wanted to make sure this was going to be thick and filling -- and I had already used up almost all the rice I had on hand. This recipe, as it stands right now, is feeding 2 people 1 meal a day for at least 2 days.
This version is closer to "white jambalaya" either of the other two more authentic kind. Basically, "white jambalaya" tends to be made outside of Louisiana and tends to be the quickie, cheating kind of jambalaya. This is definitely that.

Can be added or substituted:
Chicken and sausage are usual staples of jambalaya. I've also seen a lot of pots of jambalaya with shrimp, crawfish, or ham. Use them in any combination to your own tastes. Peas are also something I've seen in jambalaya from time to time.
Creole ("red") jambalaya typically uses tomatoes. Cajun ("brown") jambalaya typically doesn't. I didn't have tomatoes in stock except what was in the picante sauce, so feel free to add more -- or not. 
Basically, with jambalaya, it's a sort of anything goes: toss in whatever you want, just don't forget the spices, celery, and onions (onion powder)!