Vegan Jambalaya

Ingredients

Olive oil to half- cover the bottom of a fry pan
1 yellow onion
1 red onion
2 cloves garlic
4 medium sized tomatoes
1 red bell pepper
1 yellow bell pepper
1/3 bag carrot sticks (or 2-3 large carrots)
3 celery stalks
2 medium zucchinis
Sausage made of meat OR sausage made of other things (I didn't add this but it would add some extra yumMMM)
1 can chipotle peppers (This I would change- this recipe is so spicy that i couldn't eat it. Sarah and Robb ate it up (hehe))
Tony Chachere's Creole Seasoning
2 teaspoons paprika
 cayenne pepper, crushed red pepper, salt, and pepper - to taste

3 cups vegetable stock
3 cups rice
1/4 cup tomato paste

Instructions
1. Chop onions and garlic. Chop/slice all other veggies.
2. In a large pan, add olive oil, put on medium heat, and add onions and garlic.
3. When the onions are clear-ish, add tomatoes, peppers, carrots, and celery and put the heat on low. Lastly add the zucchini. (You can also add veggies like- squash, eggplant, mushrooms, beans...and meats or fake meats like sausage/seafood....it's kind of a "dump what you have in the fridge type of recipe.)
4. In the meantime, in another saucepan, put in rice and stock. Cook rice as directed, substituting the vegetable stock for water. Once the rice is almost done, stir in tomato paste.
5. Add the vegetables into the rice, and then add spices. If you can't handle spice- TAKE THE SPICES SLOW haha. I literally could not eat a whole bowl.
6. Serve with chips or french bread. (or both :) )