GUMBO (2)

1/4 cup all-purpose flour
1/4 - 1/2 cup vegetable oil

1 rib celery, chopped
1 16-ounce bag okra, frozen cut
1/2 - 3/4 cup chopped green bell pepper
1 14.5-ounce can Trappey’s Cut Okra and Tomatoes*
Sweet corn kernels (optional)
Carrot, chopped (optional)
Mushrooms, chopped (optional)

A few drops Liquid Smoke
1 jalapeno, finely chopped **
2 bay leaves
Salt
Black pepper
1 sprinkle dried thyme (optional)
~1 tablespoon cane syrup, molasses, or sugar
TVP (optional, if you want to increase the protein content)

Chop all of the vegetables beforehand. Make the dark roux by frying the flour in the oil. The starting consistency of the mixture should be a bit runny. Start with somewhat high heat and stir with a wooden or metal spoon. (Once I used a supposed heatproof plastic spoon and the spoon melted!). When the mixtures gains some color (when it’s blond), lower the heat to medium and keep stirring until the roux is the color of milk chocolate. This will make a lot of smoke, so turn that exhaust fan on high.
Immediately stir in the vegetables and fry for a few minutes.
Add the can of cut okra and tomatoes, about three canfuls of water, and the rest of the ingredients. Bring to a boil, cover, lower heat and simmer. After 15 minutes, taste the gumbo and adjust seasonings – usually you’ll need more salt. Remember that it should taste salty because you’ll be eating it with rice. Cover and cook until the okra has turned olive green.

Serve with white rice.

*Can substitute with 1 tomato.
** I use the ones preserved in vinegar, but fresh is fine