Dave: If you or your mom use the previous recipe from my web site, you'll probably like it, but it won't be quite the same as the stuff from last week. My Jambalaya recipe and my Brunswick Stew recipe are right next to each other in my Moosewood cookbook. The past several times that I made either of them, I more-or-less combined them into a single dish that I sometimes call Jambalaya Stew or Jambalunswick or whatever I think up at the time. Here's what I did last time, and since people liked it, I'm recording it. When it says "chopped" below, I usually chop onions about 1/4 inch, potatoes about 3/4 inch, and everything else something in between. It's all good, so do what sizes you like. 1/4 cup olive oil 2 large onions, chopped 10 garlic cloves, minced Saute in a big pot until the onions are translucent. Add 1 tablespoon dried basil 3 bay leaves 1/2 teaspoon dried thyme Saute for a few more minutes Add 3 cups chopped carrots 2 cups chopped celery 4 cups chopped bell peppers (assorted, red, green, yellow) 2 large tomatoes, chopped Saute for a few more minutes Add 3 1/2 cups canned crushed tomatoes (1 29 ounce can) 8 cups vegetable stock 5 cups potatoes, cubed about 3/4 inch 4 cups cooked beans (white, lima, or I use black-eye peas if I have them) Bring to a boil, then lower the heat and simmer until the potatoes are cooked through. Add roux (If you feel like skipping the roux, any thickener will be okay, but roux is better: 1/4 cup vegetable oil, 1/3 cup white flour, about 20 minutes on medium high, stirring constantly, until it's the color of peanut butter) Add (you can mix all this in advance, or you can just add it all individually, but then you can skip the extra stock, that's just there so everything will mix.) 1/4 cup vegetable stock 4 teaspoons Tabasco sauce 3 teaspoons chipotle hot sauce (Bufalo brand, or Tabasco) 1/4 cup bottled BBQ sauce (the less sugary, the better) 2 tablespoons ketchup 2 teaspoons red wine vinegar 2 tablespoons molasses 1/4 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1 teaspoon ground black pepper 1 tablespoon salt The salt and pepper are to taste, but don't taste the mix, taste the stew after you add the mix. Mix it all up and let it simmer for 5-10 more minutes to let the flavors all mix in. Serve with white rice, grated cheese (smoky is good) to sprinkle on top and more hot sauce. Enjoy,