Vegetable Jambalaya

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 tsp Dried thyme
2 tsp Paprika
1/2 tsp Salt
pinch of 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 (we're using chicken broth)
2 md Zucchini 1/2″ diced
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 low heat 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 (ya right), crab cakes.
Recipe By: The New York Times