1 large onion, diced
3 garlic cloves, minced or pressed
2 celery ribs, sliced
1 green bell pepper seeds removed and diced
1 small jalepeno, seeds removed and finely chopped
2 Tbsp paprika
1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 pound fresh okra trimmed and sliced ( or frozen, I used frozen)
2 (14.5 ounce) cans diced tomatoes, undrained
2 cups Vegetable Stock
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh oregano or 2 tsp dried
1 Tbsp fresh thyme or 1/2 tsp dried
2 bay leaves
1 (10 oz) package frozen black eyed peas, thawed ( or canned works as well)
1 cup fresh corn kernels or frozen corn, thawed
Salt and hot red pepper sauce to taste
3 scallions, white parts and 3 inches of green tops, sliced
1. Heat oil in a medium skillet over med-high heat. Add onion, garlic, celery, green pepper and chile. Cook stirring frequently for 3 min or until onion is cooked. Reduce the heat to low and stir in paprika and cook for one minute. Scrape mixture into slow cooker.
2. Add sweet potato, okra, tomatoes, stock, parsley, oregano, thyme, and bay leaves to the slow cooker. Cook on Low 5-7 hours or on High for 2 1/2- 3 hours.
3. If cooking on Low raise the heat to High for last 30-45 minutes. Add black eyed peas and corn.
4. Remove and discard the bay leaves, season to taste with salt and red pepper sauce. Serve hot, garnishing each serving with the scallions.