New Orleans Vegetable Stew Recipe

  • 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)
  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.