Creole Tomato and Okra Breakfast Stew (Egg-Free)

Ingredients

• 2 tbsp Olive Oil
• 1 cup Onion (Diced)
• 1 cup Bell Pepper (Diced)
• 1/2 cup Celery (Diced)
• 3 cloves Garlic (Minced)
• 1 lb Okra (Sliced)
• 28 oz Diced Tomatoes (Canned)
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 2 tbsp Cajun Seasoning
• 1 tsp Hot Sauce
• 1 each Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 slices Crusty Bread (for serving)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 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 1 pound 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 28 ounces 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 (200°F / 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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