Heat the oil in a medium-size heavy kettle over medium heat. Add the garlic, chopped onion, celery, and bell pepper and cook, stirring, until the onion is just translucent, 5 to 6 minutes. Stir in the flour and continue to cook, stirring, until browned but not burned, about 5 minutes. Stir in the tomatoes and boiling onions. Pour in the boiling water and season with red pepper, paprika, and herbs. Reduce the heat to low and simmer, stirring once or twice, for 30 minutes.
Stir in the sugar snap peas and the okra. Simmer until tender and thickened, about 15 minutes longer. Verify the seasoning and add pepper sauce to taste. Serve hot.
Calories From Fat 66 Protein 5 Total Fat 7 Carbohydrates 50
Calories 272 Dietary Fiber 8 Calcium 152 Iron 1 Sodium 20 Vitamin A 746 Vitamin C 43
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