Louisiana Creole Vegetable Jambalaya

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This tastes as good the second day as the first.

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Steps

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Heat the oil in a large heavy pot over low heat.

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Add the onions and cook , stirring until wilted , 10 minutes.

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Add the garlic , celery , and carrots.

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Cook , stirring 1 minute longer.

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Mix in the thyme , paprika , salt , cayenne , and bay leaf.

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Add both of the bell pepper , the black eye peas , tomatoes with their juices , and broth.

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Bring to a boil.

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Reduce the heat to medium-low and cook , partially covered , for 10 minutes for the flavors to blend.

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Adjust the seasonings.

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Remove and discard the bay leaf.

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Add the zucchini and bring the sauce to a boil.

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Stir in the rice , cover , reduce heat to low , and cover until the rice is tender , 20 minutes.

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Adjust the seasonings , stir in the parsley , and serve immediately.

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Ingredients

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