MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetarian Jambalaya
 Categories: Cajun, Vegetarian, D/g, Boat
      Yield: 4 servings
 
      1 cn Italian plum tomatoes (28 oz)
      1 c  Broth (vegetable, chick, or beef)
      1 c  Brown rice; QUICK COOKING
      1 ts Garlic; minced, or more
      2    Bay leaves
      1 ts Dried basil
      1 ts Dried thyme
      1 ts Tabasco; or to taste
      1 lg Green pepper; 1 inch pieces
      1 cn Black eyed peas (16 oz);
           - drained
           Parsley or chives; chopped,
           - for garnish

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      1 pk Corn muffin mix
      1    Egg (approximate)
      1 c  Milk (approximate)
 
  Cut green pepper into 1 inch pieces. Combine tomatoes, broth, rice,
  garlic, bay leaves, basil, thyme and hot pepper sauce in a large
  saucepan. Cover and bring to a boil over high heat. Lower heat and
  cook according to manufacturers directions.  Add the canned black
  eyed peas 10 to 12 minutes before rice is done.  Stir at least once.
  
  Remove and discard bay leaves.  Sprinkle with parsley if desired.
  
  This is a Louisiana inspired stew, rich and fairly thick.  For a
  thinner stew, add additional broth.
  
  Serving suggestion: Serve with garlic bread.
  
  Source: Meatless Dishes in Twenty Minutes
  Typed by Dale/Gail Shipp
 
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