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1/2 cup Water
1 onion -- coarsely chopped
8 ounces mushrooms, cleaned and sliced
2 cups broccoli flowerets
2 small zucchini, sliced
1 small Yellow crookneck squash, sliced
2 cans (14.5 ounces each) stewed tomatoes
1 can tomato sauce (15 oz)
1/4 cup chopped fresh parsley
2 teaspoons Cajun spice blend (recipe below)
1/2 teaspoon Louisiana Hot sauce
Cajun Spice Blend
3 tablespoons Paprika
2 teaspoons Onion powder
2 teaspoons Ground black pepper
2 teaspoons Ground white pepper
2 teaspoons Ground red pepper
1 teaspoon Ground oregano
1 teaspoon Ground thyme
1/2 teaspoon Celery seed
Place the water, onion and mushroom in a large deep skillet or Dutch oven. Cook over medium heat for 3 minutes, stirring frequently. Add broccoli; continue to cook and stir for 2 minutes longer. Add zucchini and summer squash; cook and stir for 2 minutes. Add remaining ingredients. Cover and cook over low heat for 15 to 20 minutes.
Serve over your favorite pasta or over rice.
For Cajun Spices: Mix all ingredients and store in tightly covered container.
Recipe submitted by Jim Catanich
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