Vegetarian Gumbo
7 cup okra, sliced in 1/2" pieces
1 cup whole wheat pastry flour
3/4 cup oil (I use olive oil)
1 medium onion, minced
1 lg. bell pepper, minced
4 stalks celery, minced
3 tomatoes, diced
10 cup hot water (distilled, filtered, reverse osmosis)
1 Tbs. paprika
1 Tbs. salt (I only use 2 tsp.)
1 tsp. gumbo file powder (I use 2 T.)
1/4 tsp. cayenne
5 bay leaves
1 1/2 Tbs. thyme
Different types of dried mushrooms that have been rehydrated and sliced or chopped, rehydrated TVP, or tofu that has been browned in a little oil to give seafood type textures file to sprinkle on each bowl.
In a dry skillet, fry the okra until lightly browned, and set aside. This takes the slime out of the okra. In a seperate skillet, heat the oil and add the flour and stir constantly until it is a very dark brown (almost burnt). Don't be nervous, a very dark roux is the secret to good gumbo.
When the roux is dark enough, immediately add the onion, bell pepper, celery, and tomatoes, and saute for 10 minutes, stirring constantly. Add the okra, water, and spices, bring to a boil, lower to medium heat, and cook for 45 minutes. Hot water mixes more easily with the roux.
Serve over brown rice, and sprinkle each bowl with about 1/4 tsp gumbo file. Serves 6-8.