Vegetarian Gluten-Free Gumbo!

I created this recipe for what my friends and I call "GUMBO FEAST 2011." In the winter, we get together and eat loads of gumbo. Last year, though, I neglected my vegetarian friends, so I created this recipe.

• Ready In: 6 hrs
• Serves: 10

Ingredients

• For the Roux

• 1  cup  gluten-free flour
• 1  cup  vegetable oil

• For the Soup

• 2 (14 1/2ounce) cans vegetable broth
• 3  bell peppers, chopped (pick your favorite colors)
• 1  cup celery, Chopped
• 1  onion, Chopped
• 1  lb okra, Chopped
• 1⁄2 lb portabella mushroom, sliced
• 1 (14 1/2ounce) can stewed tomatoes
• 3  tablespoons Tabasco sauce
• 1  tablespoon ground cayenne pepper
• 1  teaspoon ground paprika

• For serving

• 1  tablespoon gumbo file

Directions

1. Combine ingredients for roux in a small pan.
2. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
3. In a large pot, combine ingredients for soup. Cover the pot with a lid.
4. Heat on medium-low for 5-6 hours.
5. After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
6. Stir well until the gumbo becomes a homogeneous mixture.
7. Add the Gumbo File to the entire pot when you're ready to serve.
8. Serve over cooked rice.