Vegetable jambalaya
Yield: 6 Servings
Ingredients:
- 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
Instructions:
* 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 Submitted By RHOMMEL
