Cajun Vegetable Sauce

• 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.