![\"\"](\"https:\/\/tipsforahealthylife.eu\/wp-content\/uploads\/2022\/02\/129244396-225x300.jpg\")
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Ingredients<\/strong> How to :<\/strong><\/p>\n In a bowl, combine the onion, celery, bell peppers, and garlic. Remove 1\u00bd cups of this mixture and transfer to a separate bowl (you\u2019ll add this to the gumbo toward the end). Set both bowls aside. If desired, add 1 to 2 cups of water to loosen the gumbo. Simmer for another 20 minutes. Give the gumbo a taste and season with salt and pepper as needed. Feel free to add more cayenne pepper at this point to make it spicy as well. <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 2 cups chopped onion, (1 medium) 2 cups chopped celery, (about 4 large stalks) 1\u00bd cups chopped green bell pepper, (about 1 large) \u00bd … <\/p>\n","protected":false},"author":1,"featured_media":1649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1648"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1648\/revisions"}],"predecessor-version":[{"id":1650,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1648\/revisions\/1650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1649"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cups chopped onion, (1 medium)
\n2 cups chopped celery, (about 4 large stalks)
\n1\u00bd cups chopped green bell pepper, (about 1 large)
\n\u00bd cup diced red bell pepper, (about 1 small)
\n\u00bd cup minced garlic
\n8 cups vegetable broth
\n1 x 14.5-ounce can fire-roasted diced tomatoes
\n1 cup diced fresh tomatoes
\n\u00bd cup red wine
\n1 tablespoon tamari
\n1 tablespoon tomato paste
\n1 tablespoon ume plum vinegar
\n1 tablespoon vegan Worcestershire sauce
\n2 tablespoons + \u00bd cup chopped fresh parsley, plus more for garnish
\n2 tablespoons chopped fresh oregano
\n1 tablespoon chopped fresh thyme
\n1 tablespoon minced jalape\u00f1o pepper, (optional)
\n1 teaspoon stone-ground mustard, or Creole mustard
\n1 teaspoon liquid smoke
\n1 cup peanut oil
\n1\u00bc cups all-purpose flour
\n6 to 8 bay leaves
\n\u00bd cup chopped green onions, plus more for garnish
\n2 to 3 cups chopped okra, or desired amount
\nsea salt
\nfreshly cracked black pepper
\n3 to 4 cups cooked rice, for serving
\nCREOLE SPICE BLEND
\n\u00bd cup nutritional yeast
\n1 tablespoon onion powder
\n1 tablespoon garlic powder
\n1 teaspoon dried oregano
\n1 teaspoon dried parsley
\n1 teaspoon dried thyme
\n1 teaspoon smoked paprika
\n1 teaspoon smoked or plain sea salt
\n\u00bd teaspoon cayenne pepper
\n\u00bd teaspoon dried ground sage
\n\u00bd teaspoon ground cumin
\n\u00bd teaspoon ground white pepper
\n\u00bd teaspoon freshly cracked black pepper<\/p>\n
\nIn a large bowl, mix together the vegetable broth, canned tomatoes, fresh tomatoes, wine, tamari, tomato paste, vinegar, Worcestershire sauce, 2 tablespoons of the parsley, the oregano, thyme, jalape\u00f1o, if using, mustard, and liquid smoke. Set aside.
\nNow you are ready to make the roux! In a large clean, well-greased cast-iron skillet (be sure to wipe out any residue), heat the peanut oil over medium-high heat. Once it\u2019s hot, add the flour and stir constantly with a large wooden spatula, until it is well combined. Reduce the heat to medium and continue stirring until the roux is dark brown, 15 to 20 minutes. The goal here is to toast the flour and oil while preventing the mixture from burning. You do this by moving the flour and oil mixture constantly. If you stop for only a moment, the roux will burn and you will have to start over.
\nReduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved 1\u00bd cups). Continue cooking, stirring constantly, until the vegetables are soft, 5 to 7 minutes.
\nMix all of the Creole spice blend ingredients together in a small bowl until well combined, then add to the vegetables and mix well. Cook for another 5 minutes, stirring frequently, toasting all of the spices. Now you have the base of your gumbo!
\nTransfer the base to a large stockpot. Add the broth mixture and bay leaves. Mix well and bring to a boil, stirring often to prevent the bottom from burning. Once at a boil, uncover and cook for about 10 minutes. Reduce the heat to low and simmer for 40 minutes, stirring occasionally, to reduce and thicken the gumbo.
\nAdd the green onions, okra, the remaining \u00bd cup parsley, and the reserved 1\u00bd cups onion mixture.<\/p>\n
\nTo serve, ladle the gumbo into serving bowls, removing any bay leaves. Add a small scoop of cooked rice on top and garnish with the chopped parsley and green onions.<\/p>\n