New Orleans Vegetable Stew

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)

Instructions

1. Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally.
2. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes.
3. Add okra and corn and simmer until tender, about 10 minutes.
4. Uncover and cook until thickened to desired consistency, about 5 minutes.
5. Season to taste with salt, pepper and hot pepper sauce.