Spicy Nine-Vegetable Gumbo

• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 2 garlic cloves
• 3 tablespoons flour
• 1 tablespoon cajun seasoning salt
• 2 quarts vegetable broth (preferably homemade)
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can whole kernel corn
• 1 lb frozen cut okra
• 1 medium large potato, cubed
• 3 carrots, scraped and sliced into discs
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 small yellow squash, chopped
• 3 teaspoons smoked hot paprika
• 2 teaspoons italian seasoning
• 1 tablespoon Worcestershire sauce
• 1/4 cup sherry wine
• salt, pepper, and cayenne to taste

1. Heat the oils and add the onion, celery, and garlic, cooking until soft. Add flour and Creole seasoning, and stir until thickened. Turn heat down and cook until mixture has browned a bit.
2. Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
3. Simmer for 15 minutes, or until carrots and potatoes are done.
4. (If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
5. Even better the next day!

olive oil, sesame oil, onion, celery, garlic, flour, cajun seasoning salt, vegetable broth, tomatoes, whole kernel corn, okra, potato, carrots, blackeyed peas, yellow squash, paprika, italian seasoning, worcestershire sauce, sherry wine, salt

Taken from www.food.com/recipe/spicy-nine-vegetable-gumbo-512588 (may not work)