my first shot at gumbo, pretty tasty!

• 1/3 c. oil
• 1/2 c. flour
• 1 onion, diced
• 3 stalks celery, diced
• 6 c. broth
• 1 can white kidney beans, drained and rinsed
• 1 large can chopped tomatoes
• 2 c. okra, ends discarded and sliced
• 1/2  block tofu, cubed
• 1 tsp filé powder (it’s ground sassafras leaves)
• 2 tbsp paprika
• 2 tsp thyme
• 1 pinch chili flakes
• a few good shakes of cayenne
• 2 bay leaves
• 1 tbsp nutritional yeast
• 1/4 tsp black pepper
• 1/4 tsp salt

In a large pot, heat oil. sprinkle in flour and stir. if it gets too too too clumpy you can add a teensy bit of oil and that usually smoothes it back out. continue cooking your roux until it’s golden brown. super important gumbo step! Then once it begins to turn golden, add your onions and celery and cook for another couple minutes, stirring frequently until the onions start to go translucent. add the hot stock, cup at a time, stirring after each addition. it starts to thicken up pretty fast. add tomatoes, beans, okra and all remaining ingredients and bring to a boil. turn down to a simmer and continue cooking for about an hour.

serve with rice! easy!