New Orleans Vegetable Stew Recipes

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NEW ORLEANS VEGETABLE STEW



New Orleans Vegetable Stew image

Categories     Bean     Herb     Vegetable     Stew     Low Fat     Vegetarian     Mardi Gras     Back to School     Corn     Sweet Potato/Yam     Okra     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

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)

Steps:

  • 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.

LOUISIANA BEEF STEW



Louisiana Beef Stew image

Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.

Provided by MaryLee

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 8

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
⅓ cup red wine vinegar
½ cup molasses
½ cup water
6 carrots, chopped
½ cup raisins
4 cups cooked rice

Steps:

  • Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
  • Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
  • Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
  • Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g

LOUISIANA SHRIMP STEW



Louisiana Shrimp Stew image

Make and share this Louisiana Shrimp Stew recipe from Food.com.

Provided by Melissa Spangler

Categories     Cajun

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 tablespoon butter
1 cup onion, chopped
1 bunch green onion, chopped
4 garlic cloves, chopped
3/4 cup celery, chopped
1/3 cup parsley, chopped
2 lbs shrimp, peeled & deheaded
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 dash cayenne pepper

Steps:

  • Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
  • In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
  • Add tomato paste and stir until mixed.
  • Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
  • Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
  • Serve over hot rice.

Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9

VEGETABLE STEW



Vegetable Stew image

Provided by Barbara Kafka

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 large yellow onion, diced into 1/4-inch cubes
3 medium cloves garlic, smashed, peeled and coarsely chopped
2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips
1 bay leaf
1 large pinch ground allspice
2 medium dried hot red peppers, crumbled
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 pound okra, trimmed and cut across into 1/4-inch rounds
1 tablespoon kosher salt, or to taste
2 tablespoons plus 1/2 teaspoon lime juice or to taste
4 1/2 cups white rice cooked in salted water

Steps:

  • In a medium stockpot, melt the butter over medium-low heat. Stir in the onion, and cook, stirring occasionally, for 5 minutes. Stir in the garlic, and cook, stirring occasionally, for 3 minutes, or until the onion and garlic are translucent.
  • Stir in the Swiss chard stems and cook, stirring occasionally, for 3 minutes. Add 3 cups water, the bay leaf, allspice and hot peppers. Cover, and bring to a boil.
  • Stir in the squash and sweet potatoes. Cover, and return to a boil. Lower the heat, and simmer, covered, for 10 minutes.
  • Add the Swiss chard greens and the okra. Cover, and return to a boil, pushing the greens and okra down into the liquid once in a while to aid the wilting.
  • Lower the heat slightly, cover the pot, and boil gently, stirring occasionally, for 10 minutes, or until the Swiss chard and the okra are cooked through. There will be very little liquid left at the end, so be careful not to let it burn.
  • Season with salt and lime juice. Serve over rice.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1232 milligrams, Sugar 9 grams, TransFat 0 grams

NEW ORLEANS SHRIMP STEW



New Orleans Shrimp Stew image

In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.

Provided by Cajun Kitchen

Categories     Gumbo

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
10 cups water
2 tablespoons chicken bouillon
2 tablespoons creole seasoning
2 lbs peeled raw shrimp
1 bunch green onion, chopped (optional, for garnish)
3 cups cooked rice
salt

Steps:

  • Make a roux by heating oil on medium-high heat in stock pot.
  • Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
  • Add chopped vegetables and stir immediately.
  • Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
  • Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
  • Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
  • Add raw shrimp and simmer on medium heat for 15 minutes.
  • Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.

Nutrition Facts : Calories 280.9, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 852.4, Carbohydrate 31.9, Fiber 2.3, Sugar 4.2, Protein 19.2

NEW ORLEANS-STYLE STEWED CHICKEN



New Orleans-Style Stewed Chicken image

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 23

1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/4 teaspoons pepper, divided
1-1/8 teaspoons dried thyme, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1 pound chicken drumsticks
1 pound bone-in chicken thighs
2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

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