Start by gathering all your ingredients and measuring out the rice, chopping the bell peppers, celery, onion, and mincing the garlic.
Heat the large pot over medium heat and add the oil, swirling to coat the bottom.
Sauté the chopped bell peppers, celery, and onion for about 5-7 minutes, stirring occasionally until the vegetables are fragrant and slightly softened, and the mixture starts to bubble.
Add the minced garlic, smoked paprika, and cayenne pepper, cooking for about 1 minute until the garlic becomes fragrant and the spices darken slightly.
Stir in the crushed tomatoes and vegan sausage slices, cooking for another 5 minutes until the mixture is bubbling and fragrant with a rich aroma.
Pour in the vegetable broth and add the rice, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer gently for about 20 minutes, checking halfway to stir once, until the rice is tender and has absorbed most of the liquid, with the vegetables fully cooked and the aroma smoky and inviting.
Turn off the heat, keep the pot covered, and let the jambalaya rest for 5 minutes to allow the flavors to meld and the rice to finish steaming.
Gently fluff the jambalaya with a fork, breaking up any clumps and redistributing the vegetables and rice evenly.
Serve hot, garnished with chopped green onions or fresh herbs if desired, and enjoy the vibrant, smoky flavors of this hearty vegan dish.
