2 1/2cupscooked black-eyed peasplus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water) *See Notes for canned option
salt to tasteoptional
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
*You can use canned black-eyed peas–use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.