2 - onions
2 - celery stalks
2 - green bell peppers
4 - garlic cloves
10 oz - okra
9 oz - cremini mushrooms
4 - tomatoes
2 sprigs - fresh thyme
1/4 cup - olive oil
1/4 tsp - salt- plus a little extra
1/4 cup - all-purpose flour
1 tbsp - tomato paste
1 tbsp - apple cider vinegar
2 tsp - smoked paprika
1/2 tsp - cayenne pepper
1 tsp - dried oregano
1 tsp - Tabasco sauce
3 cups - vegetable stock
2 - fresh bay leaves
1 1/2 cups - canned kidney beans
4 - scallions
4 cups - cooked basmati rice- or use 2 (9 oz) bags microwavable basmati rice- for serving
black pepper
- First get all your veg ready: Peel the onions | Trim the Cut the bell peppers in half and cut out the stems and seeds | Roughly Chop the onions, peppers, and celery into small pieces | Peel and finely grate the garlic | Trim the okra and cut into 1/2-inch-thick slices | Quarter the mushrooms | Finely chop the tomatoes | Roughly chop the thyme (if the stem is woody, remove the leaves by running your thumb and forefinger from the top to the base of the stem)
- Put the Dutch oven over medium heat and pour in the oil | Once the dish is hot, add the onion, celery, peppers, and 1/4 teaspoon salt | Sweat for about 10 minutes, until softened | Add the garlic, okra, and mushrooms and fry for 7-10 minutes longer, until the mushrooms are cooked through | Reduce the heat to medium-low, add the flour, and stir to combine | Cook for another 5-7 minutes, stirring constantly to avoid burning, until golden brown (don't stop cooking too early; this browning is what gives your gumbo its rich color)
- Add the chopped tomatoes and tomato paste to the pan and stir for 2 minutes | Add the apple cider vinegar, thyme, smoked paprika, cayenne pepper, oregano, and Tabasco and stir for 2 minutes | Pour in the vegetable stock | Add the bay leaves and kidney beans, reduce the heat to a very gentle simmer, and cook for 30-35 minutes, until the broth is thick and hearty, stirring occasionally to make sure the bottom doesn't catch | Taste and season with salt and pepper
- Heat the rice or cook it following the instructions on the package
- Trim and thinly slice the scallions and sprinkle over the gumbo | Serve with the rice