Vegetable Jambalaya

Directions

Heat oil in a large, heavy pot.

Add the onion and cook over lowheat 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.