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Combine ingredients for roux in a small pan. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover. In a large pot, combine ingredients for soup. Cover the pot with a lid. Heat on medium-low for 5-6 hours. After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful! Stir well until the gumbo becomes a homogeneous mixture. Add the Gumbo File to the entire pot when you're ready to serve. Serve over cooked rice.
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
More from Ottolenghi — creative vegetable cooking organized by method