MM: Vegetable Jambalaya 3 tb Canola oil

1 c Diced onion

2 lg Cloves garlic minced

3/4 c Diced celery

1/2 c Diced carrots

1 ts Dried thyme

2 ts Paprika

1/2 ts Salt

pn 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

2 md Zucchini 1/2" dice

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 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. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times -----