Creole Tomato and Okra Breakfast Stew (Egg-Free)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 cup of Onion (Diced), 1 cup of Bell Pepper (Diced), and 1/2 cup of Celery (Diced). Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened and the onion looks translucent.
2. 2Add the 3 cloves of Garlic (Minced) to the pot. Cook for 1 minute more, stirring constantly, until the garlic smells fragrant. Be careful not to let the garlic burn.
3. 3Add the about 450 g of Okra (Sliced) to the pot. Cook for 5 minutes, stirring occasionally. This step helps to reduce any sliminess from the okra.
4. 4Stir in the about 790 g of Diced Tomatoes (Canned), 2 tablespoons of Tomato Paste, 1 cup of Vegetable Broth, 2 tablespoons of Cajun Seasoning, 1 teaspoon of Hot Sauce, 1 Bay Leaf, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Stir everything together until well combined.
5. 5Bring the mixture to a gentle simmer, then reduce the heat to low (93.33°C / 95°C). Cover the pot and let it simmer for 30 minutes, stirring occasionally. The stew is ready when the flavors have melded together and the okra is tender.
6. 6Before serving, carefully remove and discard the 1 Bay Leaf from the pot. Serve the Creole Tomato and Okra Breakfast Stew hot, alongside the 4 slices of Crusty Bread.

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