Jumbalaya Time!

This was my favorite recipe in my carniverous life. It's still pretty darn good as a veggie delight:

3 TBs Margarine
1 large onion diced
3 garlic cloves minced
1 container sliced mushrooms
2 large green peppers, chopped
1 head of celery, chopped
2 zucchini chopped
1/2 container Chef Paul Prudhomme's Poultry Magic Seasoning (more or less depending on how spicy you like your food)
1 large can tomato sauce
1 large can diced tomatoes
3 bay leaves
2 cups Long grain brown rice
1 can vegetable broth

Melt margarine over med-high heat. Add onion, garlic and mushrooms and sautee for 3 minutes. Add half of the remaining vegetables and half of the seasoning. Cook until veggies are soft. Add the remaining ingredients, boil, cover and simmer until rice is done. You may need to add a little water. Just check in and stir occassionally. Serve with fresh bread. Yum!