Put the casserole dish onto a medium heat and add the oil.
4 tbsp Olive Oil
Add onion, celery, capsicum and salt once the oil is hot. Cook until softened (around 10 minutes).
2 Brown Onions, 2 Celery Stick, 2 Green Capsicum, ¼ tsp Salt
Add garlic, okra and mushroom and cook for until the mushrooms are softened.
4 Garlic Cloves, 300 g Okra, 250 g Mushrooms
Reduce heat to low, add flour. Stir well to combine then cook for a further 7 minutes. Be sure to stir constantly to avoid the gumbo sticking to the pan.
4 tbsp Plain Flour
Once the gumbo is golden in colour, add tomato paste and tomatoes and stir for a couple of minutes.
4 Tomatoes, 1 tbsp Tomato Paste
Add remaining ingredients (except rice and spring onions). Stir well then reduce to low heat and cook for around 30 minutes. Stir occasionally to ensure the gumbo doesn't catch on the bottom of the pan.
2 sprigs Fresh Thyme, 1 tbsp Apple Cider Vinegar, 2 tsp Smoked Paprika, ½ tsp Cayenne Pepper, 1 tsp Dried Oregano, 1 tsp Tabasco Sauce, 750 ml Vegetable Stock, 2 Bay Leaves, 240 g Kidney Beans, Black Pepper
Prepare rice to packet instructions.
500 g Cooked Rice
The gumbo is ready when it's nice and thick - somewhere between a soup and a stew. Serve with sliced spring onions and rice.
4 Spring Onions