Title: Creole vegetable jambalaya
      Yield: 4 Servings
 
    1/2 c  Vegetable oil
      3 c  Small diced onions
      2 tb Minced shallots
      1 c  Small diced bell peppers
      2 c  Small diced eggplant
      2 c  Small diced yellow squash
      1 tb Minced garlic
      3 c  Chopped tomatoes
      3 ts Salt
      2 ts Cayenne
      3    Bay leaves
      3 c  Long-grain rice
      6 c  Water
      1 c  Chopped green onions
 
  Heat the oil in a large heavy pot over medium heat. Add the onions,
  shallots, bell peppers, eggplant, squash, and garlic and saute until
  tender about 3-5 minutes. Add the tomatoes. Season with salt and
  cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes.
  Add the water, stir and cover. Cook for 30-35 minutes, or until the
  rice is tender and the liquid has been absorbed. Do not stir during
  this cooking time. Remove from heat and let stand for 2-3 minutes.
  Add the green onions and mix.
  
  Yield: 8 to 10 servings