Louisiana Creole Vegetable Jambalaya

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1 cup onion, diced
• 2 garlic cloves, minced
• 3/4 cup celery, diced
• 1/2 cup carrot, diced
• 1 teaspoon thyme, dried
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 bay leaf
• 2 green peppers, seeded and diced
• 2 red peppers, seeded and diced
• 1 cup black-eyed peas, cooked
• 1 (28 ounce) can plum tomatoes, chopped with juice
• 3 1/2 cups vegetable broth
• 2 zucchini, diced
• 1 1/4 cups long grain rice
• 1/4 cup parsley, chopped
• 1 pinch cayenne pepper

Recipe

• 1 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.
• 2 mix in the thyme, paprika, salt, cayenne, and bay leaf.
• 3 add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
• 4 bring to a boil. reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
• 5 adjust the seasonings. remove and discard the bay leaf.
• 6 add the zucchini and bring the sauce to a boil. stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
• 7 adjust the seasonings, stir in the parsley, and serve immediately.