Ingredients

1/2 Cup Vegetable Oil
1/3 Cup All Purpose Flour
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
1 Cup Chopped Celery
1 28oz Can Diced Tomato
2 Cups Fresh or Frozen Green Beans
2 Cups Sliced Carrots
1 Cup Diced Parsnip
1 Cup Sliced Okra Fresh or Frozen
1 TBS Dried Oregano
1 TBS Ground Cumin
1 TBS Paprika
1/2 tsp Cayenne Pepper

Instructions

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 dark caramel color, stirring constantly.
2. Add onion, bell pepper and celery. Cook 5 minutes or until vegetables soften, stirring occasionally. Stir in tomatoes, green beans, carrots, parsnip, okra, 4 cups water, oregano, cumin, paprika, cayenne, salt and pepper to taste. Reduce heat to medium-low, cover and cook 40 minutes or until carrots are tender. Serve over rice.

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