Recipe - Vegetable Jambalaya

3 tablespoon Canola oil
1 cup Diced onion
2 lg Cloves garlic minced
Three fourths cup Diced celery
One half cup Diced carrots
1 teaspoon Dried thyme
2 teaspoon Paprika
One half teaspoon Salt
pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 cup Cooked blackeyed peas
1 cn Plum tomatoes 28 oz.,
chopped
3 One fourth cup Defatted vegetable broth
2 md Zucchini 1/2" dice
1 One half cup Uncooked longgrain
white rice
2 tablespoon 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, blackeyed peas,
tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to
mediumlow and cook, partially covered, for 10 min. for flavors to blend.
Adjust seasonings.

Onehalf 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 RHOMMEL@IX.NETCOM.COM
On THU, 9 NOV 1995 170615 ~0500

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