LibreRecipes

New Orleans Vegetable Stew

Rating

Serve this flavorful dish with corn bread or crusty French bread.

2 14 1/2-ounce cans Cajun-style or Mexican-style stewed tomatoes

1 10-ounce package frozen black-eyed peas, cooked according to package directions, drained

1 10-ounce orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch cubes

4 large bay leaves

4 large garlic cloves, minced

1 teaspoon dried thyme, crumbled

1/4 teaspoon (generous) ground allspice

1 1/2 teaspoons chili powder

1 10-ounce package frozen sliced okra, thawed

1/2 10-ounce package frozen corn kernels, thawed

Hot pepper sauce (such as Tabasco)

Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce.