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 Submitted By RHOMMEL
On THU, 9 NOV 1995 170615 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini