---------- 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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