---------- Recipe via Meal-Master (tm) v8.02

     Title: Vegetable Jambalaya
Categories: Stews
     Yield: 6 servings

     3 tb Canola oil
     1 c  Onion; diced
     2 cl Garlic; minced
   3/4 c  Celery; diced
   1/2 c  Carrots; diced
     1 ts Dried thyme
     2 ts Paprika
   1/2 ts Salt
     1 pn Cayenne pepper
     1    Bay leaf
     1    Red bell pepper *
     1    Green bell pepper *
     1 c  Cooked blackeyed peas
    28 oz Can plum tomatoes;
          - 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 Parsley; chopped

 * seeded and chopped

 Heat oil in a large, heavy pot. Add the onion and cook over low
 heat to wilt for 10 minutes, 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 minutes 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 minutes. Stir in the parsley and serve immediately.

 Notes: After adding the rice, cook this dish no longer than the
 20 minutes 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

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