Ingredients

1 medium onion, chopped

1 sweet red pepper, chopped

2 celery ribs, chopped

16 ounces vegetable stock, divided

1 tablespoon white whole wheat flour

1 - 14 ounce can crushed tomatoes*

1 - 14 ounce can fire-roasted diced tomatoes

1 - 16 ounce can chickpeas, drained and rinsed

1 medium zucchini, diced

8 ounces okra, sliced - fresh or frozen

1/2 tsp black pepper

2 bay leaves

1/4 tsp cayenne pepper - less or more to taste

1 teaspoon hot sauce

1 teaspoon thyme

1 teaspoon smoked paprika

1 teaspoon garlic powder

2 teaspoons liquid smoke

Instructions

1. In a large dutch oven, saute the onions, pepper, and celery adding a little water (teaspoon or two) to prevent sticking. Continue to saute adding additional water as needed until the onions begin to turn translucent.

2. Mix flour with 1/2 cup vegetable stock until flour is completely dissolved.

3. Add the remaining vegetable stock, tomatoes, and the flour mixture to the pot, stirring to combine.

4. Add remaining ingredients and give it a good stir. The creole should have enough liquid to resemble a thick soup. If need be, add an additional 1/2 cup or so of water or additional vegetable stock if it’s too thick.

5. Bring to a boil, stirring frequently. Cover and reduce heat to maintain a slow simmer for 30 minutes. Remove the lid and continue to simmer uncovered an additional 10 minutes.

6. Remove bay leaves and serve over brown rice or your favorite whole grains along with your favorite hot sauce…I like Chipotle Tabasco with this dish.

Serves 6

Note: You may have to purchase a 28-ounce can of crushed tomatoes, 14-ounce-size cans are becoming difficult to find. A good excuse to make a double batch and freeze some!