Vegetarian: Vegetable Jambalaya by Recipe Cottage

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	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.