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Field Peas, Okra, and Corn Combo

Yield 6 to 8 servings


  • 2 celery ribs, sliced
  • 1 large onion, halved and sliced
  • 1/2 large green bell pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1 (14 1/2-ounce) can chicken broth
  • 1/2 cup dry white wine or chicken broth
  • 1 (16-ounce) package frozen field peas with snaps, unthawed
  • 1 (16-ounce) package frozen sliced okra, unthawed
  • 1 (16-ounce) package frozen whole kernel corn, unthawed
  • Hot cooked rice
  • Garnishes: chopped tomato, sliced green onions

How to Make It

  1. Sauté first 4 ingredients in hot oil in a Dutch oven over medium heat 8 minutes or until onion is lightly browned. Add Worcestershire sauce and next 4 ingredients, and cook, stirring constantly, 3 minutes.

  2. Stir in broth and wine, and bring to a boil. Stir in field peas, and return to a boil. Cover, reduce heat, and simmer 25 minutes.

  3. Stir in okra, corn, and, if needed, up to 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Serve over rice. Garnish, if desired.