Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Canola oil
1 c Diced onion (1/2")
2 lg Garlic cloves, minced
3/4 c Diced celery (1/2")
1/2 c Diced carrots (1/4")
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
pn 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 c Cooked black-eyes peas
1 cn Plum tomatoes, chopped, with
-their juices (28 oz)
3 1/4 c Defatted vegetable broth
2 md Zucchini, cut into 1/2" dice
1 1/2 c Uncooked long-grain white
-rice
2 tb Chopped flat-leaf parsley

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. 1/2 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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