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,