Begin by gathering your equipment: a large heavy-bottomed pot, a wooden spoon, a sharp knife, and a chopping board. Preheat the pot over medium heat.
Dice the onion, celery, and bell pepper into small, uniform pieces. Add a splash of oil to the hot pot, then sauté the vegetables for about 5 minutes, stirring occasionally, until they become fragrant and start to soften with edges turning slightly golden.
Add the smoked paprika, cayenne pepper, and dried thyme to the vegetables. Cook for 1-2 minutes until the spices release their aroma, filling the kitchen with a smoky scent.
Stir in the crushed canned tomatoes and cook for another 3 minutes, allowing the mixture to darken slightly and develop a richer aroma.
Pour in the rinsed rice, stirring to coat each grain with the spicy tomato mixture. This helps the rice absorb flavors and prevents clumping.
Add the vegetable broth and bring the mixture to a boil. Once bubbling, reduce the heat to low, cover the pot tightly, and let simmer for 15 minutes. During this time, the rice will absorb the flavorful liquid and become tender.
In the meantime, rinse the kidney beans and set them aside. After the rice has cooked, gently fold in the beans, then cover and cook for an additional 5 minutes to let the flavors meld and the beans heat through.
Remove the pot from heat and let the jambalaya rest, covered, for 5 minutes. This allows the flavors to settle and the rice to finish steaming to perfection.
Fluff the rice with a fork to separate the grains and distribute the smoky spices evenly. Taste and adjust seasoning if needed, adding a few drops of liquid smoke for extra smoky depth.
Serve your vibrant, smoky vegan jambalaya hot, garnished with chopped green onions if desired. Enjoy the hearty, flavorful dish that captures the spirit of Cajun cooking in every bite!
