Vegetarian 'Jambalaya'

Jamabalaya, traditionally made with spicy sausage, chicken and prawsns isn't something you'd see on a vegetarian menu. Considering there's no seafood, or spicy sausage in this version, it probably can't really be described as authentic creole cuisine. Yet I am currently trying to come up with more veggie dinners as Chayne is a vegetarian who doesn't like pulses much.

Vegetarian Jambalaya (Serves 3-4)

2 tbsp olive oil
1.5 tsp smoked paprika
1 onion, chopped
1 green pepper, chopped
2 celery sticks, sliced
2 red chillies, sliced
4 garlic cloves, chopped
3 vegetarian sausages, sliced thickly
350g Quorn pieces
250g long grain rice
1 litre vegetable stock
2 bay leaves
1 thyme sprig
1/2 tsp dried oregano

1) Heat the olive oil in a saucepan, add the paprika and cook for a coiple of minutes. Then add the onion, garlic, peppers, celery and chillies and cook for 10 minutes.
2) Next add the Quorn and sausages and stir around for a couple of minutes. Then add the quornmm and sauasges and cook for another few minutes before adding the rice and stirring everything around for another 60 seconds.
3) Now use enough vegetable stock to top the rice and simmer until the rice is cooked. You will need to top up the pan with stock every now and then. It is ready when the rice is light and fluffy and has absorbed nearly all the water.

I can't lie. This would have tasted nicer with prawns, chicken and chorizo but it is still a very good vegetarian mid-week dinner and I couldn't stop going back for another spoonful.