Vegetable Jambalaya

• 3 tablespoons canola oil
• 1 cup onions diced
• 2 large garlic cloves minced
• 3/4 cup celery diced
• 1/2 cup carrots diced
• 1 teaspoon thyme dried
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 each bay leaves
• 1 each sweet red bell peppers seeded and chopped
• 1 each green bell peppers seeded, chopped
• 1 cup black-eyed peas cooked
• 28 ounces italian plum (roma) tomatoes chopped
• 3 1/4 cups vegetable stock defatted
• 2 medium zucchini 1/2 inch dices
• 1 1/2 cups long grain rice white, uncooked
• 2 tablespoons parsley leaves chopped

1. Heat oil in a large, heavy pot.
2. Add the onion and cook over lowheat to wilt for 10 minutes, stirring.
3. Add the garlic, celery, and carrots.
4. Cook, stirring, 1 minute longer.
5. Mix in the spices and herbs.
6. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth.
7. Bring to a boil.
8. Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.
9. Adjust seasonings.
10. One-half hour before serving, add zucchini and bring mixture to a boil.
11. Stir in the rice, cover, reduce heat to low and cook for 20 minutes.
12. Stir in the parsley and serve immediately.
13. Notes: After adding the rice, cook this dish no longer than the 20 minutes.

canola oil, onions, garlic, celery, carrots, thyme, paprika, salt, cayenne pepper, bay leaves, sweet red bell peppers, green bell peppers, blackeyed peas cooked, italian plum, vegetable stock, zucchini, long grain rice, parsley

Taken from recipeland.com/recipe/v/vegetable-jambalaya-43289 (may not work)