Sort ingredients
margie
QR Code
Listen
Pdf
Make your roux: In a large soup pot, heat olive oil over medium heat. Add flour, whisking until smooth. Cook for 3 to 4 minutes, stirring often, and then turn heat down to low and cook for another 3 to 4 minutes, until roux has become golden in color.
Add onion and turn heat up to medium-low for about 5 minutes. Cook until onion is just soft.
Add garlic, bay leaves, cayenne pepper, thyme, celery, and red pepper.
Cover and cook for about 5 minutes over medium heat or until vegetables are tender.
Stir in vegetable stock, turn the heat up, and bring to a boil.
Add corn, black-eyed peas, rice, and okra; lower heat to a simmer and cook for about 5 minutes.
Add spinach and parsley and continue to simmer for another 5 minutes.
Remove bay leaves and add salt and pepper to taste.
Serve over rice or with a side of cornbread.