new-orleans-vegetable-stew-234.json

{
    "directions": [
        "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."
    ],
    "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Herb",
        "Vegetable",
        "Stew",
        "Low Fat",
        "Vegetarian",
        "Mardi Gras",
        "Back to School",
        "Corn",
        "Sweet Potato/Yam",
        "Okra"
    ],
    "title": "New Orleans Vegetable Stew",
    "url": "http://www.epicurious.com/recipes/food/views/new-orleans-vegetable-stew-234"
}