Vegetarian Gluten-Free Gumbo! - cooking recipe

Ingredients

For the Roux
1 cup gluten-free flour
1 cup vegetable oil
For the Soup
2 (14 1/2 ounce) cans vegetable broth
3 bell peppers, chopped (pick your favorite colors)
1 cup celery, Chopped
1 onion, Chopped
1 lb okra, Chopped
1/2 lb portabella mushroom, sliced
1 (14 1/2 ounce) can stewed tomatoes
3 tablespoons Tabasco sauce
1 tablespoon ground cayenne pepper
1 teaspoon ground paprika
For serving
1 tablespoon gumbo file

Preparation

Combine ingredients for roux in a small pan.
Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
In a large pot, combine ingredients for soup. Cover the pot with a lid.
Heat on medium-low for 5-6 hours.
After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
Stir well until the gumbo becomes a homogeneous mixture.
Add the Gumbo File to the entire pot when you're ready to serve.
Serve over cooked rice.