Field Peas, Okra, and Corn Combo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 celery ribs, sliced |
1 large onion, halved and sliced |
1/2 large green bell pepper, diced |
1 garlic clove, minced |
1 tablespoon olive oil |
1 tablespoon worcestershire sauce |
2 teaspoons creole seasoning |
1 teaspoon freshly ground pepper |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1 (14 1/2-ounce) can chicken broth |
1/2 cup dry white wine or chicken broth |
1 (16-ounce) package frozen field peas with snaps, unthawed |
1 (16-ounce) package frozen sliced okra, unthawed |
1 (16-ounce) package frozen whole kernel corn, unthawed |
hot cooked rice |
garnishes: chopped tomato, sliced green onions |
Directions:
1. Sauté first 4 ingredients in hot oil in a Dutch oven over medium heat 8 minutes or until onion is lightly browned. Add Worcestershire sauce and next 4 ingredients, and cook, stirring constantly, 3 minutes.
2. Stir in broth and wine, and bring to a boil. Stir in field peas, and return to a boil. Cover, reduce heat, and simmer 25 minutes.
3. Stir in okra, corn, and, if needed, up to 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Serve over rice. Garnish, if desired.
|
|