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Veg Jambalaya 03

This Veg Jambalaya 03 recipe uses Onion Diced, Celery Diced, Carrots Diced, Salt, and Plum Tomatoes Undrained. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 28 oz
• 3 1/2 cup
• 1 1/4 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

   Add the garlic, celery, and carrots.

4. 4

   Cook, stirring, 1 minute longer.

5. 5

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

6. 6

   Add both of the bell peppers, the black-eyed peas, tomatoes with their juices, and broth.

7. 7

   Bring to a boil.

8. 8

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

9. 9

   Adjust the seasonings.

10. 10

    Remove and discard the bay leaf.

11. 11

    Add the zucchini and bring the sauce to a boil.

12. 12

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

13. 13

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