2 tablespoons safflower oil

2  tablespoons unbleached oil-purpose flour

1 small onion, cut into 1/4 -inch pieces (1 ½  cups)

2 celery stalks, cut into ¼ -lnch pieces (1cup)

orange or red bell pepper, cut into ½ -inch pieces (1cup)

Kosher salt

1 can (14 ounces) diced tomatoes, drained

1 1/2 teaspoons Creole seasoning

4 cups vegetable broth

8 ounces okra. cut into ¼ -inch rounds (2 cups)

1 yellow squash, quartered lengthwise and chopped (2 cups)

1 can (14 ounces) black-eyed peas, rinsed and drained

Steamed white rice and sliced scallions, for serving

In a medium pot, whisk together oil and flour to combine. Cook over medium heat. whisking frequently, until mixture is the color of butterscotch, about 10 minutes. Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1to 2 minutes more. Stir in broth, okra, squash, and peas. Bring to a boil. then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.