Instructions: * Seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, 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 min. 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 min. Stir in the parsley and serve immediately.

Notes: After adding the rice, cook this dish no longer than the 20 min.

called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.