Louisiana Creole Vegetable Jambalaya

• 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 white rice
• 1/4 cup parsley, chopped
• 1 pinch cayenne pepper

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.

vegetable oil, onion, garlic, celery, carrot, thyme, paprika, salt, bay leaf, green peppers, red peppers, blackeyed peas, tomatoes, vegetable broth, zucchini, long grain white rice, parsley, cayenne pepper

Taken from www.food.com/recipe/louisiana-creole-vegetable-jambalaya-503631 (may not work)