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LOCATION: Recipes >> Vegetarian >> Vegetable Jambalaya

Print this Recipe    Vegetable Jambalaya

Servings: 6

3 tbsps canola oil
1 c diced onion
2 lg cloves of garlic minced
3/4 c diced celery
1/2 c diced carrots
1 tsp dried thyme
2 tsps paprika
1/2 tsp salt
pinch cayenne pepper
1 bay leaf
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
1 c cooked blackeyed peas
1 can plum tomatoes 28 oz., chopped
3 1/4 c defatted vegetable broth
2 med zucchini 1/2" dice
1 1/2 c uncooked long-grain white rice
2 tbsps chopped parsley flat leaf

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.


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