SLOW COOKER NEW ORLEANS VEGETABLE STEW

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SLOW COOKER NEW ORLEANS VEGETABLE STEW

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.

 

Per serving: calories, 180; fat, 1 g; sodium, 565 mg; cholesterol, 0 mg

 

 

Serves 4 to 6.

 

Source: Bon Appétit, Light and Easy

Formatted by Chupa Babi in MC: 03.04.07

 

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

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