New Orleans Vegetable Stew
Ingredients
- 2 14 1/2- ounce cans Cajun-style, or Mexican-style stewed tomatoes
- 1 10- ounce package black-eyed peas, frozen, 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 thyme, dried, crumbled
- 1/4 teaspoon (generous) allspice, ground
- 1 1/2 teaspoons chili powder
- 1 10- ounce package okra, sliced, frozen, thawed
- 1/2 10- ounce package corn kernels, frozen, thawed
- Hot pepper sauce, (such as Tabasco)
Directions
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.