INGREDIENTS
1/4 cup
extra-virgin olive oil
1
medium sweet onion, sliced
2
stalks celery, cut into ½-inch slices
2
medium carrots, cut into ½-inch slices
1
medium red bell pepper, sliced
3
to 4 cloves garlic, minced
1 tsp
hot smoked paprika
1/8 tsp
ground cayenne pepper
2 tsp
dried oregano
1 tsp
dried thyme leaves
2
bay leaves
Kosher salt
freshly ground black pepper
15
-ounce can diced, fire-roasted tomatoes
1 1/4 cups
white rice
2 1/2 cups
vegetable broth
15
-ounce can black-eyed peas, drained and rinsed
8
-ounces frozen cut okra
hot pepper sauce
chopped celery leaves or fresh parsley