Jambalaya

Ingredients

scant 1 bag brown success rice, cooked
1 head broccoli, broken into florets
1 handful white mushrooms, chopped
1/2 red onion, cut in large squares
1 red bell pepper, cut in large squares
1 1/2 large tomatos chopped
1/2 small can tomato sauce
1 yellow squash, cut into large chunks
3/4 can kidney beans
4 garlic cloves (mince 2)
tony sacherie's creole seasoning to taste
1 tsp liquid smoke (or to taste)
2 bay leaves
1 1/2 c vegetable stock/pot likker from greens recipe (carrot, small chunk of broccoli, hatch chili (mild green, about 3 tbsp chunks), 3 pine nuts, onion, garlic)

Saute onion and garlic in oil. Add veggies and saute 3 minutes. Add chopped tomatoes and sauce, veggiestock/pot likker, seasonings, bay leaf.
Simmer 15-20 minutes, remove bay leaves. Add cooked rice.

*Dressing it up*
Thinly slice a small zucchini into ribbons, saute a garlic clove in olive oil, and add zucchini. Sprinkle with pinch of garlic powder and cracked black pepper and pile on top of jambalaya servings.