Frank's Recipes! Vegetable Jambalaya

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Vegetable Jambalaya

3 tablespoon Vegetable oil
1 c Onion; diced (1/2-inch pieces)
2 lg Garlic cloves; minced
1/4 c Celery; diced (1/2-inch pieces)
1/2 c Carrots; diced (1/4-inch pieces)
1 teaspoon Dried thyme
2 teaspoon Paprika
1/2 teaspoon salt
pn Cayenne pepper
1 Bay leaf
2 Green bell peppers; stemmed, seeded (cut into 1/2-inch dice)
2 Red bell peppers; stemmed, seeded, (cut into 1/2-inch dice)
1 c Black-eyed peas; cooked
1 cn (28 oz) plum tomatoes; chopped, with the juices
3 1/2 c Vegetable broth; preferably homemade
2 Zucchini; (cut into 1/2-inch dice)
1 1/4 c Long-grain white rice
1/4 c Fresh flat-leaf parsley; chopped

Yield: 6 Servings

Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring, until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer.

Mix in the thyme, paprika, salt, cayenne, and bay leaf. Add both of the bell peppers, the black-eyed peas, tomatoes with their juices, and broth. Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend. Adjust the seasonings. Remove and discard the bay leaf. (You can set the jambalaya aside at this point, to be finished later.)

Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce the heat to low, and cook until the rice is tender, 20 minutes. Adjust the seasonings, stir in the parsley, and serve immediately.