½ cup vegetable oil
⅓ cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
2 tsp garlic, minced
4 cups water
4 tsp Better Than Bouillon Vegetable Base
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra, optional
2 tsp ground cumin
2 tsp. paprika
1 Tbs. dried oregano
4 tsp. Tony Chachere's Creole Seasoning

1 small onion, chopped (1 cup) 1 small green bell pepper, chopped (1 cup) 3 stalks celery, chopped (1 cup) 2 tsp garlic, minced 4 cup s water 4 tsp Better Than Bouillon Vegetable Base 1 28-oz. can diced tomatoes 2 cup s fresh or frozen green beans 3 carrots, sliced (2 cups) 1 parsnip, diced (1 cup) 1 cup fresh or frozen sliced okra, optional 2 tsp ground cumin 2 tsp paprika 1 Tbs. dried oregano 4 tsp Tony Chachere's Creole Seasoning

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.