Black-Eyed Pea Gumbo

Ingredients

• 1/2 cup of vegetable oil
• 1/2 cup of all-purpose flour
• 2 cups of diced onion
• 1 cup of diced celery
• 1 cup of diced green bell pepper
• 3 cloves of garlic, minced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of black pepper
• 1 teaspoon of dried oregano
• 2 cups of chicken stock
• 1 (14.5 ounce) can of diced tomatoes
• 2 cups of fresh or frozen okra, sliced
• 1 (16 ounce) can of black-eyed peas, drained and rinsed
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped green onions
• Salt to taste

Directions

1. In a large soup pot or Dutch oven, heat oil over medium-high heat.
2. Add the flour and whisk continuously until the mixture turns golden brown, about 4 minutes.
3. Add the onion, celery, bell pepper, and garlic and cook, stirring often, until vegetables are softened, about 5 minutes.
4. Add the smoked paprika, cayenne pepper, black pepper, and oregano and cook, stirring, for 1 minute.
5. Add the chicken stock and diced tomatoes and bring to a boil.
6. Add the okra and black-eyed peas and reduce heat to low. Simmer, stirring occasionally, for 20 minutes.
7. Stir in the parsley and green onions and season with salt. Simmer for 5 minutes longer.
8. Serve hot with cooked rice.

Interesting Facts

• Gumbo is a popular dish of the Louisiana Creole cuisine.
• Okra is a type of flowering plant in the mallow family and is native to West Africa.
• Black-eyed peas are high in protein and fiber, and low in fat.