1 1/4 lbs. tomatoes, coarsely chopped
1 1/4 lbs. okra, stem ends trimmed off
1 large purple onion, coarsely chopped
1 red bell pepper, diced
2 large cloves garlic, minced
1/2 tsp. cajun seasoning
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. fennel seeds, crushed in a mortar & pestle
1/2 tsp. salt (or to taste)
black pepper (to taste)
2 cups water
2 Tbs. cornstarch
2 Tbs. water
- Combine tomatoes, okra, onion, bell pepper, garlic, cajun seasoning, thyme, oregano, marjoram, fennel seeds, salt, and pepper in a large, deep skillet or wok.
- Pour the water in and cook over high heat, stirring frequently for 7-10 minutes or until the okra feels tender when gently pierced with a fork.
- Combine cornstarch and water in a small bowl or cup and stir thoroughly to make a smooth, runny paste. Add the paste to bubbling okra stew a little at a time, stirring constantly, until thickened to desired consistency.
- Adjust seasonings if needed.