Vegetable jambalaya

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Canola oil
1 cup Diced onion (1/2\")
2 larges Garlic cloves, minced
¾ cup Diced celery (1/2\")
½ cup Diced carrots (1/4\")
1 teaspoon Dried thyme
2 teaspoons Paprika
½ teaspoon Salt
pinch Cayenne pepper
1 Bay leaf
1 Red bell pepper, cored, seeded and cut into 1/2\" dice
1 Green bell pepper, cored, seeded and cut into 1/2\" dice
1 cup Cooked black-eyes peas
1 can Plum tomatoes, chopped, with their juices (28 oz)
3¼ cup Defatted vegetable broth
2 mediums Zucchini, cut into 1/2\" dice
1½ cup Uncooked long-grain white rice
2 tablespoons Chopped flat-leaf parsley

Directions

After adding the rice, cook this dish no longer than the 20 minutes called for. Jambalaya is one of my favorites, and I like it nice and moist. I've tested this recipe a few times, so be sure to add the exact amount of broth called for. - Sheila Lukins 1. 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.

2. 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.

3. ½ hour before serving, add the zucchini and bring the 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.

Per serving: 269 calories, 9 grams fat, 1 milligram cholesterol.

NOTE: For a delicious jambalaya jamboree, why not fry up some catfish or crab cakes? Add a big bowl of fresh cole slaw, slice some ripe red tomatoes, and be sure to chill the ale.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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