* 1/2 cup vegetable oil
* 1/3 cup flour
* 1 small onion, chopped (1 cup)
* 1 small green bell pepper, chopped (1 cup)
* 3 stalks celery, chopped (1 cup)
* 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
* 1 Tbs. ground cumin
* 1 Tbs. paprika
* 1 Tbs. dried oregano
* 1/4 tsp. cayenne pepper
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.
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