Creole Vegetable Jambalaya

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 4 medium-size carrots, cut into 1/2-inch pieces
• 1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces
• 1 medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces
• 1 medium-size head cauliflower, separated into florets (cut large florets in half)
• 2 cloves garlic, finely chopped
• 3 cans (14.5 ounces each) stewed tomatoes
• 3 tablespoons tomato paste
• 1 can (14.5 ounces) vegetable broth
• 1 tablespoon creole seasoning
• 1/2 teaspoon salt
• 1 yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons
• 1/2 pound chorizo, chopped
• 2 tablespoons olive oil
• 1 1/4 pounds large shrimp (31 to 35 per pound), shelled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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