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Heat a large pan over medium-high heat and add a splash of water (you can use a couple tablespoons of oil if you prefer).
Add the onion and garlic and sauté until soft, adding more water as necessary.
Add the celery and peppers and sauté until just beginning to soften.
Push the vegetables to the side of the pan and add the mushrooms. Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans.
Bring to a boil then reduce the heat to low and cover the pan. Simmer gently, giving it a stir from time to time, until the rice is cooked and the liquid is mostly absorbed – 15 to 20 minutes (for brown rice it needs about 40 minutes).
Once the rice is tender add salt if necessary.
Serve the jambalaya immediately with fresh chopped herbs sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.