Field Peas, Okra, and Corn Combo

Ingredients

• 2 rib celery sliced
• 0.5 cup chicken broth dry white
• 14.5 ounce chicken broth canned
• 8 servings rice hot cooked
• 16 ounce kernel corn whole frozen
• 2 teaspoons creole seasoning 
• 1  garlic clove minced
• 0.5 large bell pepper diced green
• 1 teaspoon hot sauce 
• 16 ounce okra frozen sliced
• 1 tablespoon olive oil 
• 1 large onion halved sliced
• 16 ounce field peas frozen with snaps, unthawed
• 1 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 8 servings garnishes: tomato sliced chopped
• 1 tablespoon worcestershire sauce 

Equipment

• dutch oven

Directions

1. Saut first 4 ingredients in hot oil in a Dutch oven over medium heat 8 minutes or until onion is lightly browned.
2. Add Worcestershire sauce and next 4 ingredients, and cook, stirring constantly, 3 minutes.
3. 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.
4. 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.
5. Serve over rice.
6. Garnish, if desired.