MM: Vegetable Jambalaya
 ---------- Recipe via Meal-Master (tm) v8.02
       Title: Vegetable Jambalaya
  Categories: Stews
       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 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.,
   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