Ingredients:

  • 1/2 cup (60g) vegetable oil
  • 1/2 cup (60g) all-purpose flour
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, diced
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup (150g) okra, sliced
  • 1 can (14.5 oz or 410g) diced tomatoes (including juices)
  • 4 cups (960ml) vegetable broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 green onions, sliced
  • Fresh parsley, chopped

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Gradually whisk in the flour, stirring continuously.
  3. Cook the roux for about 20-25 minutes until it turns a dark brown color, resembling chocolate.
  4. Add onion, bell pepper, and celery (the 'Holy Trinity') to the roux.
  5. Sauté until softened, about 5-7 minutes.
  6. Stir in garlic and cook for an additional minute.
  7. Incorporate the zucchini, okra, diced tomatoes, vegetable broth, Cajun seasoning, thyme, bay leaves, salt, and pepper.
  8. Bring the mixture to a simmer, then reduce heat to low.
  9. Cook uncovered for 25-30 minutes.
  10. Remove bay leaves and taste the gumbo, adjusting seasonings as desired.
  11. Ladle the gumbo into bowls and garnish with green onions and fresh parsley.