Measurements

• 1/2 cup vegetable oil
• 1/2 cup gluten-free flour
• 1 large yellow onion
• 1 green bell pepper
• 2 celery stalks
• 4 cloves garlic
• 1 pound okra
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 4 cups vegetable broth
• 2 cups cooked rice
• 2 Roma tomatoes

Preparation Method

• In a large pot, heat the vegetable oil over medium heat.
• Gradually whisk in the gluten-free flour to make a roux.
• Stir continuously until the mixture turns a deep brown color, about 15-20 minutes.
• Add the chopped onion, green bell pepper, and celery to the pot.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the minced garlic and sliced okra.
• Cook for another 5 minutes.
• Add the dried thyme, bay leaves, paprika, cayenne pepper, black pepper, and salt.
• Stir well to combine.
• Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat and let it simmer for 30 minutes.
• Add the chopped Roma tomatoes and cooked rice to the pot.
• Stir well and cook for an additional 10 minutes.
• Remove the bay leaves before serving.
• Enjoy your gluten-free, vegan, and vegetarian gumbo!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.