Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat. Add diced onions, peppers, and celery, cooking for about 8-10 minutes until the vegetables are tender, fragrant, and slightly caramelized around the edges.
Add the minced garlic and smoked paprika to the vegetables, stirring for about 1 minute until fragrant and the paprika darkens slightly, releasing its smoky aroma.
Pour in the crushed tomatoes and a splash of vegetable broth, stirring well to combine. Let this simmer gently for 5 minutes until the mixture thickens slightly and the tomatoes soften, filling the air with a savory aroma.
Add the sliced plant-based sausage and cook for another 5 minutes, stirring occasionally, until the sausage is browned and slightly crispy around the edges.
Stir in the rinsed brown rice, coating it with the smoky vegetable mixture. Cook for 1-2 minutes to toast the rice slightly and incorporate flavors.
Pour in the vegetable broth, bringing the mixture to a boil. Once bubbling, reduce the heat to low, cover tightly, and let simmer for about 40-45 minutes, stirring occasionally to prevent sticking. Check that the rice is tender and the liquid has been absorbed.
Taste the jambalaya and adjust seasoning with salt, pepper, or additional drops of liquid smoke if desired. If the rice isn’t fully cooked, add a splash more broth and simmer a few more minutes until done.
Remove the pot from heat and let it rest, covered, for 5 minutes to allow flavors to meld and the rice to settle.
Fluff the jambalaya with a fork, unveiling vibrant colors and a smoky, fragrant aroma. Serve hot, garnished with chopped herbs if you like.
