How to make it

  • Heat 1/3c. oil in a medium saucepan over medium-low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
  • Heat 2tbs. oil in a large, heavy Dutch oven over medium-high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
  • Thoroughly blend roux into the vegetable mixture. Stir in broth, tomatoes, parsley, salt, thyme, cayenne pepper, white pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
  • Mix in ham, and continue cooking for 15 minutes, until tender.
  • Stir in black-eyed peas, and continue cooking until heated through.

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