Gumbo with Black-Eyed Peas

1 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
6 okra pods, sliced
4 Tbsp. unsalted butter
1/3 C. flour
4 C. chicken broth
1 tsp. salt
1 tsp. freshly ground black pepper
2 C. cooked rice
2 C. cooked chicken, chopped into bite-sized pieces
16 oz. bag frozen black-eyed peas
14.5 oz. can diced tomatoes
10 oz. can diced tomatoes and green chiles
3 cloves of garlic, pressed or finely minced

In a large pot over medium heat, heat oil and cook onion, pepper, celery, and okra until tender. Remove vegetables.
Add butter to pan and melt over medium-low heat. Whisk in flour. Cook 5-7 min., until golden brown roux has formed, stirring often.
Slowly add chicken broth to roux, whisking to incorporate. Bring to a boil over high heat, then reduce to simmer. Season with salt and pepper.
Stir in cooked vegetables, rice, and chicken, and add black-eyed peas, tomatoes, tomatoes with chiles, and garlic. Cook over medium heat 12-15 min., then reduce to simmer 5-10 min. and serve.