Vegetable Jambalaya (recipe*) using black eyed peas

[Guest guest]

Here's another favorite of ours using black eyed peas.

 

Vegetable Jambalaya

 

3 T. canola oil

1 cup diced onion

2 large cloves of garlic, minced

3/4 cup diced celery

1/2 cup diced carrots

1 tsp. dried thyme

2 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne

1 bay leaf

1 red bell pepper, cored, seeded and diced

1 green bell pepper, cored, seeded and diced

1 cup cooked black-eyed peas

1 can (28 oz.) plum tomatoes, chopped, with their

juices

3 1/4 cup vegetable broth

2 medium zucchini, diced

1 1/2 cups uncooked long grain white rice

2 T. chopped flat leaf parsley

 

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.

 

Thirty minutes 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.