Measurements

• 1/4 cup vegetable oil
• 1/4 cup gluten-free all-purpose flour
• 1 large yellow onion
• 1 green bell pepper
• 2 stalks celery
• 4 cloves garlic
• 1 can
• 1 cup okra
• 4 cups vegetable broth
• 2 bay leaves
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• Black pepper to taste
• Cooked rice for serving
• Hot sauce to taste

Preparation Method

• In a large pot, heat the vegetable oil over medium heat.
• Gradually whisk in the gluten-free all-purpose flour to make a roux.
• Stir constantly until the mixture turns a deep brown color, about 10-15 minutes.
• Add the diced 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 cook for another minute.
• Add the diced tomatoes, okra, vegetable broth, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper.
• Bring the mixture to a boil.
• Reduce the heat and let the gumbo simmer for about 30 minutes, stirring occasionally.
• Remove the bay leaves and adjust seasoning if necessary.
• Serve the gumbo hot over cooked rice and add hot sauce to taste.

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