Vegetarian Gluten-Free Gumbo!

• 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

1. Combine ingredients for roux in a small pan.
2. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
3. In a large pot, combine ingredients for soup. Cover the pot with a lid.
4. Heat on medium-low for 5-6 hours.
5. 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!
6. Stir well until the gumbo becomes a homogeneous mixture.
7. Add the Gumbo File to the entire pot when you're ready to serve.
8. Serve over cooked rice.

flour, vegetable oil, vegetable broth, bell peppers, celery, onion, okra, portabella mushroom, tomatoes, tabasco sauce, ground cayenne pepper, ground paprika, gumbo file

Taken from www.food.com/recipe/vegetarian-gluten-free-gumbo-447681 (may not work)