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Here's another jambalaya recipe -- the original had 2 TBS of oil which I've  

 Vegetarian Jambalaya - Jan Wolff

Recipe By     : Jan Wolff, New Jersey 12/98
Serving Size  : 6    Preparation Time :0:40
Categories    : 2Send                            Lowfat
                Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- minced
   1      large         onion -- chopped
   1      medium        green pepper -- chopped
     1/2  cup           finely chopped celery
  14 1/2  ounces        canned whole peeled tomatoes
   1 1/4  cups          vegetable broth
     1/2  teaspoon      dried thyme
     1/4  teaspoon      cayenne pepper
     3/4  cup           long grain rice
                        white or brown
   1 1/2  cups          cooked red kidney beans -- drained
   2      tablespoons   chopped parsley
   2      teaspoons     white vinegar
     1/2  teaspoon      salt

Heat vegetable broth or other saute medium in a 3-quart saucepan over  
medium-high heat. Add the garlic,
onion, pepper, and celery. Cook, stirring, until vegetables are soft. Add
tomatoes and break up with the back of a spoon. Stir in broth, thyme, and
cayenne. Bring to a boil. Stir in rice. Return to a boil, reduce heat, and
simmer, covered, 15 to 20 minutes (simmer 10 minutes longer for brown
rice). Stir in the beans, parsley, and vinegar. Heat, covered, for an
additional 10 to 15 minutes. Stir in salt.

Servings: 4 to 6.

Traditionally, jambalaya is a combination of rice, beans, meat, seafood,
and spices. This vegeterian version retains that authentic Creole flavor.
It's fairly easy to prepare, which makes it a great dish to serve for
dinner anytime. And the recipe can be doubled to feed a crowd. By JAN
WOLFF, a chef and cooking teacher who uses natural ingredients and
specializes in vegan and macrobiotic cuisine.

Jan Wolff, New Jersey, Dec 23, 1998 for Bergen Record