Vegetable Jambalaya
| Yield: | 6 Servings |
| Categories: | Stews |
| 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 |
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