You won’t miss the meat with all the delicious flavours in this gumbo. As they say in New Orleans, “Laissez Les bons temps rouler!” Or, “Let the good times roll!”
1/2 cup olive oil 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 4 cloves garlic, minced 1/2 cup flour 4 cups Vegetable Broth (see recipe in this chapter) 2 cups okra, chopped 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt 1.2 teaspoon black pepper
1/4 teaspoon red pepper flakes
6 cups cooked white rice
1. Add the olive oil to the slow cooker and sauté the onion, bell pepper, and celery on low heat for 4–5 minutes. Add the garlic and sauté for 1 minute more.
2. Slowly whisk in the flour to create a roux. Pour in the Vegetable Broth and continue to whisk to remove all lumps. 3. Add the rest of the ingredients except the rice and cook on high heat for 3–4 hours. Serve over the cooked white rice.