Cajun Bumblebee Stew
Total Time: 00h 25m
Makes: 4 - 5 servings
This dish is one of my absolute favorite takeout dishes made famous by cajun restaurant J. Gumbos. The Las Vegas weekly describes bumblebee stew as “J. Gumbo’s riff on maque choux, a Creole and Native American mashup”. This stew is filled with black beans and corn, hence where the “bumblebee” comes from, but I’ve also added in some okra. It’s delicious, filled with veggies and comes together in one pan. Serve with corn bread, naan or brown rice. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
Share with your friends
Ingredients
- 1 small onion or a couple of chopped shallots
- 1.5 cups of fresh or fire roasted frozen corn
- 8 ounces of fresh or frozen okra (half of a 16 ounce bag)
- 30 ounces of black beans rinsed/drained
- 1 15 ounce can of diced tomatoes
- 2 cups of chicken broth
- 1/2 cup of honey
- 1 teaspoon of Frontier Co-op garlic flakes
- 1 teaspoon of Frontier Co-op oregano
- 2 teaspoons and work up to taste of Frontier Co-op cajun seasoning
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- Frontier co-op salt & pepper to taste
- 3-4 cups of cooked brown rice for serving with
Directions
- In a large skillet, sauté the onion, corn, okra in the butter & olive oil til warmed through and defrosted.
- Add in the beans, tomatoes, spices, chicken stock, honey and bring to a boil and then reduce to a simmer.
- Simmer for about 15 or so minutes until the liquid has slightly reduced and the stew has thickened up a bit.
- Spoon over cooked brown rice.
From this recipe
Frontier Co-op Frontier Co-op Oregano Leaf, Cut & Sifted, Extra Fancy Grade, Organic 0.36 oz.
SKU:18377
$5.19
