• Ingredients: 21
  • Serves: 4

New orleans vegetable stew with 14 1/2-ounce cans cajun-style or mexican-style stewed tomatoes, 10-ounce package frozen black-eyed peas, cooked according to package directions, drained, 10-ounce orange-fleshed sweet potato , peeled, cut into 1/2-inch cubes, large bay leaves, large garlic cloves, minced, dried thyme, crumbled, ground allspice, chili powder, 10-ounce package frozen sliced okra, thawed, 1/2 10-ounce package frozen corn kernels, thawed, hot pepper sauce.

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 , peeled, cut into 1/2-inch cubes
  • 4 large bay leaves
  • 4 large garlic cloves, minced
  • 1 tsp. dried thyme, crumbled
  • 1/4 tsp. ground allspice
  • 1 1/2 tsps. chili powder
  • 1 10-ounce package frozen sliced okra, thawed
  • 1/2 10-ounce package frozen corn kernels, thawed
  • Hot pepper sauce

For dressing

  • 1 bunch arugula, washed well and spun dry
  • 1 small bunch frisée , washed and spun dry
  • 1 small head Boston lettuce, washed and spun dry

Filling

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally.
  2. Step 2 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.

    For this step you will need

  3. Step 3 Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

    For this step you will need