New Orleans Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this flavorful dish with corn bread or crusty French bread. Ingredients:
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) |
Directions:
1. 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.
2. Per serving: calories, 180; fat, 1 g; sodium, 565 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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