New Orleans Vegetable Stew
This delicious recipe for New Orleans Vegetable stew is compliments of Redi-Base, 'The Professional Soup Base For The Home Cook'. Serve this delicious gumbo-like stew with cornbread or crusty French bread.
2 (14.5-ounce) cans Cajun or Mexican-style stewed tomatoes
1 (10-ounce) can black beans, drained and rinsed
10 ounces sweet potato, peeled and cut into 1/2-inch cubes
2 teaspoons Vegetable Redi-Base
4 large bay leaves
4 large garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/4 teaspoon ground allspice
1 1/2 teaspoons chili powder
1 (10-ounce) package frozen sliced okra, thawed
5 ounces frozen corn, thawed
Salt and ground black pepper to taste
Hot pepper sauce to taste
- Bring first 9 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.
- Season to taste with salt, black pepper and hot pepper sauce and serve.
Makes 8 servings.
Recipe used with permission by the Redi-Base Soup & Sauce Company; www.redibase.com.