Cajun Vegetables

Colorful veggies and traditional Cajun seasonings create a flavor sensation in this spicy side dish. MORE+ LESS-

By Tablespoon Kitchens

May 9, 2005

tablespoon vegetable oil

ounces okra, sliced (2 1/2 cups)

cup frozen whole kernel corn

large onion, chopped (1 cup)

medium green, red or yellow bell pepper, chopped (1 cup)

large tomatoes, seeded and chopped (3 cups)

can (15 to 16 ounces) black-eyed peas, rinsed and drained

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves or 1/2 teaspoon dried oregano leaves

1/2

teaspoon salt

1/2

teaspoon paprika

1/8

to 1/ teaspoon ground red pepper (cayenne)

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1

Heat oil in 12-inch nonstick skillet or wok over medium-high heat.
2

Add okra, frozen corn, onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
3

Add remaining ingredients; stir-fry about 5 minutes or until hot.

Black-eyed peas—essential to Southern cooking—are also known as “cowpeas.”
Pick up already-chopped peppers, onion and tomatoes at a pay-by-the-pound salad bar to cut prep time.