(Crockpot) Jambalaya

ONE
1 T water
1 onion, chopped
4 cloves garlic, pressed
*(can be prepared the night before and stored in the fridge)

TWO
1 pack seitan
1 green bell pepper, chopped
1 red, orange, or yellow bell pepper, chopped
15 oz canned tomatoes with juice
15oz cooked chickpeas (if canned, drained and rinsed)
1t or to taste, hot sauce
2 t Cajun** seasoning
1/2 t liquid smoke
 1 t red pepper flakes, or to taste
2 cups water
2 T veggie bouillon
salt and pepper, to taste

2 cups cooked rice

In a saucepan, saute the ingredients ONE, over low heat and covered, until the onions are translucent. Add more water if needed. Transfer to the slow cooker and add the ingredients in TWO. Cook on low for 8 hours or on high for 4. 30 minutes before serving, add the rice, mix well, and let it sit and absorb the flavors.

Original in The Vegan Slow Cooker

** CAJUN SEASONING
2 t salt
2 t garlic powder
2 1/2 t sweet paprika
1 t ground black pepper
1 t onion powder
1 t cayenne pepper
1 1/4 t oregano
1 1/4 t thyme
1/2 t red pepper flakes

Using a coffee grinder (wipe it well), grind all the ingredients until powdered