Vegetable Gumbo (Crock Pot) - cooking recipe

Ingredients

1 tablespoon olive oil
1 -2 onion, chopped
6 stalks celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
1/2 teaspoon peppercorn, cracked
1 bay leaf
1 (28 ounce) can diced tomatoes
1/2 cup brown rice
4 cups vegetable broth or 4 cups chicken broth
2 teaspoons paprika
4 teaspoons lemon juice
salt (optional)
2 cups okra, sliced (I use frozen)
1 green pepper, diced
1 -2 dash hot pepper sauce (Tabasco)

Preparation

In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
Stir in tomatoes and bring to a boil.
Transfer to large crock pot insert.
Stir in rice and broth.
Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
Discard bay leaf.
In a small cup mix together the paprika and lemon juice.
Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
Cover and cook on high for 20 minutes or until pepper is tender.
Add a dash or two of hot pepper sauce if desired.