Vegetable Jambalaya

MM: Vegetable Jambalaya
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Title: Vegetable Jambalaya
Categories: Stews
Yield: 6 servings

3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz.,
-chopped
3 1/4 c Defatted vegetable broth
2 md Zucchini 1/2" dice
1 1/2 c Uncooked long-grain
-white rice
2 tb Chopped parsley

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and
cook over lowheat to wilt for 10 min, stirring. Add
the garlic, celery, and carrots. Cook, stirring, 1
minute longer.

Mix in the spices and herbs. Add the bell peppers,
black-eyed peas, tomatoes with juices, and vegetable
broth. Bring to a boil. Reduce heat to medium-low and
cook, partially covered, for 10 min. for flavors to
blend. Adjust seasonings.

One-half hour before serving, add zucchini and bring
mixture to a boil. Stir in the rice, cover, reduce
heat to low and cook for 20 min. Stir in the parsley
and serve immediately.

Notes: After adding the rice, cook this dish no longer
than the 20 min. called for. Be sure to add the exact
amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes,
catfish, crab cakes.

Recipe By: The New York Times

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