Jackfruit Jambalaya

In a Dutch oven cook bell pepper, onion, celery, garlic, bay leaf, and ½ cup water over medium 10 minutes or until onion is translucent. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vegetable broth, tomatoes, jackfruit, beans, rice, and Creole seasoning. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until jambalaya thickens, stirring occasionally. Add more broth or water as needed to prevent sticking. Remove and discard bay leaf. Add lemon juice and season with salt and pepper. Sprinkle with parsley. Prep-time: 15 MINUTES / Ready In: 50 MINUTES Makes one 8-inch pan Serving size: 1/9 of recipe