According to whatscookingamerica.net:
Of all the dishes in the repertoire of Louisiana cooking, gumbo is undoubtedly the most famous. One of the oldest dishes in Louisiana and a source of culinary pride as far back as there are written records, in modern times it has become as much of a cultural symbol of Louisiana as jazz or the bayou. Even more so than jambalaya or red beans and rice, it is ubiquitous in restaurants, at special events, and in homes of all classes throughout Louisiana.
This Louisiana-style gumbo is fresh, vegan, and hearty. Serve with rice and a bottle of Tabasco Sauce on the side.
½ cup vegetable oil
⅓ cup flour
1 small yellow onion (medium chop)
1 bell pepper (medium chop)
3 stalks celery (medium chop)
1 28-ounce can fire roasted tomatoes (diced)
2 cups fresh green beans (cut)
3 fresh carrots (sliced thin)
1 parsnip (sliced thin)
1 cup fresh okra – optional (sliced)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
1 bay leaf
4 cups vegetable broth
Salt and pepper to taste
Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over medium-high heat for 10 minutes, or until roux turns a dark caramel color, stirring constantly.
Add onion, bell pepper, and celery. Cook for five minutes, or until vegetables are softened. Wash and scrub carrots and parsnips (but do not peel) and slice into ¼-inch pieces. Add carrots, parsnips, and all remaining ingredients, including four cups water. Season with salt and pepper to taste. Reduce heat to medium-low, cover, and cook for 40 minutes, or until carrots are tender.
Remove the bay leaf and serve as is or with a side of rice for a complete and nutritious meal.