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Vegetable Jambalaya
Yield: 6 Servings
3 T vegetable oil
1 cup onion, diced (1/2-inch pieces)
2 garlic cloves, minced
1/4 cup celery, diced (1/2-inch pieces)
1/2 cup carrots, diced (1/4-inch pieces)
1 tsp dried thyme
2 tsp paprika
1/2 tsp salt
pinch cayenne pepper
1 bay leaf
2 green bell peppers, stemmed, seeded and cut into 1/2-inch dice
2 red bell peppers, stemmed, seeded and cut into 1/2-inch dice
1 cup black-eyed peas, cooked
28 oz can plum tomatoes, undrained
3 1/2 cup vegetable broth, preferably homemade
2 zucchini, cut into 1/2-inch dice
1 1/4 cup long-grain white rice
1/4 cup fresh flat-leaf parsley, chopped
Heat the oil in a large heavy pot over low heat. Add the onions
and cook, stirring, until wilted, 10 minutes. Add the garlic,
celery, and carrots. Cook, stirring, 1 minute longer. Mix in the
thyme, paprika, salt, cayenne, and bay leaf. Add both of the bell
peppers, the black-eyed peas, tomatoes with their juices, and broth.
Bring to a boil. Reduce the heat to medium-low and cook, partially
covered, for 10 minutes for the flavors to blend. Adjust the
seasonings. Remove and discard the bay leaf.
Add the zucchini and bring the sauce to a boil. Stir in the rice,
cover, reduce the heat to low, and cook until the rice is tender,
20 minutes. Adjust the seasonings, stir in the parsley, and serve
immediately.
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Veg Jambalaya 03