Classic gumbo | Jamie Oliver recipes

Ingredients

• 2 cups chopped onion (1 medium)
• 2 cups chopped celery (about 4 large stalks)
• 1½ cups chopped green bell pepper (about 1 large)
• ½ cup diced red bell pepper (about 1 small)
• ½ cup minced garlic
• 8 cups vegetable broth
• 1 x 14.5-ounce can fire-roasted diced tomatoes
• 1 cup diced fresh tomatoes
• ½ cup red wine
• 1 tablespoon tamari
• 1 tablespoon tomato paste
• 1 tablespoon ume plum vinegar
• 1 tablespoon vegan Worcestershire sauce
• 2 tablespoons + ½ cup chopped fresh parsley, plus more for garnish
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced jalapeño pepper (optional)
• 1 teaspoon stone-ground mustard or Creole mustard
• 1 teaspoon liquid smoke
• 1 cup peanut oil
• 1¼ cups all-purpose flour
• 6 to 8 bay leaves
• ½ cup chopped green onions, plus more for garnish
• 2 to 3 cups chopped okra, or desired amount
• sea salt and freshly cracked black pepper
• 3 to 4 cups cooked rice, for serving
• CREOLE SPICE BLEND
• ½ cup nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon smoked or plain sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon dried ground sage
• ½ teaspoon ground cumin
• ½ teaspoon ground white pepper
• ½ teaspoon freshly cracked black pepper