Serve this flavorful dish with corn bread or crusty French bread.
Recipe information
Yield
Serves 4 to 6
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)
Preparation
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.
Nutrition Per Serving
Per serving: calories
180; fat
1 g; sodium
565 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
