|1 Tbsp||olive oil|
|1 cup||finely chopped yellow onion|
|1 cup||celery, peeled and thinly sliced|
|1||green bell pepper, stemmed, seeded and chopped|
|1½ Tbsp||Better Than Bouillon® Organic Vegetable Base|
|1 can||spicy tomato juice (5.5oz)|
|1 can||petite tomatoes (28oz), undrained|
|1 can||black beans (15oz), rinsed and drained|
|1 can||red beans (15oz), rinsed and drained|
|2 cup||frozen cut okra, rinsed and drained|
|1½ cup||frozen whole kernel corn, rinsed and drained|
|1 tsp||mesquite liquid smoke|
|½ tsp||ground thyme|
|1¼ tsp||teaspoon salt|
|1 tsp||Cajun seasoning|
|½ cup||uncooked long grain white rice, rinsed and drained (set aside)*|
|2 Tbsp||gumbo filé powder|
|2 Tbsp||The Original Louisiana Brand Hot Sauce|
In a large soup pot, heat 1 tablespoon oil over medium heat. Add onion and celery; cook and stir until tender. Add green pepper and stir to combine.
Add water and whisk in Vegetable Base until base is dissolved.
Add tomato juice, tomatoes, beans, okra, corn, liquid smoke, thyme, salt, Cajun seasoning, bay leaves and rice. Stir and bring to a boil.
Reduce heat to medium-low. Simmer uncovered until done, about 10-15 minutes, stirring occasionally.
Add filé powder and stir to combine. Cook until done, about 3 minutes, stirring occasionally.
Add hot sauce; season to taste with salt and pepper; stir to combine.
*Traditionally, gumbo is served over rice. If desired, prepare four cups cooked white rice and serve ¼ cup rice with each bowl of gumbo. Omit adding the rice in step 4 of the directions if serving gumbo over rice.Recipe tags: Louisiana Brand Hot Sauce, moderate difficulty, lunch, roast