Ingredients

• 1 tablespoon canola oil
• 1 onion , chopped
• 2 greens bell pepper , chopped
• 8 stalks celery , chopped
• 6 cloves garlic , minced
• 0.33 cups canola oil
• 0.5 cups all-purpose flour
• 1 cup vegetable broth
• 1 , 14.5 ounce
• 1 cup vegetable broth
• 1 eggplant , peeled and chopped
• 6 cups chopped okra
• 1 , 15 ounce
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 teaspoon gumbo file powder
• 1.5 teaspoons cayenne pepper
• 1.5 teaspoons ground black pepper
• 0.5 teaspoons paprika
• 0.25 teaspoons ground cumin
• 0.25 teaspoons liquid smoke flavoring
• 2 bays leaves
• 4 cups vegetable broth , divided

Instructions

1. 1 Heat 1 tablespoon canola oil in a skillet over medium high heat.
2. 2 Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer the vegetable mixture to a large bowl; set aside.
4. 4 Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
5. 5 Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
6. 6 Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
7. 7 Stir in the vegetable mixture and tomatoes.
8. 8 Pour in about one more cup of vegetable broth, stirring to combine.
9. 9 Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
10. 10 Cover and continue to simmer for 1 1/2 hours, stirring occasionally.

Nutrition per serving