INGREDIENTS :

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• 3 tablespoons Danwood Smoked Oil®

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• 3 tablespoons all-purpose flour

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• 1 medium tomato, chopped

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• 1 1/2 cups chopped onion

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• 6 cloves garlic, minced

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• 1 tablespoon vegetarian worcestershire sauce

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• 2 tablespoons creole mustard

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• 1 1/2 teaspoons Danwood Liquid Smoke®

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• 1 tablespoon Danwood Smoky Vinegar®

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• 1/2 teaspoon hot sauce

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• 1 teaspoon soy sauce

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• 1 teaspoon dried thyme

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• 1 teaspoon red pepper flakes

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• 1 teaspoon Danwood Smoky Powder®

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• 1 tablespoon smoked paprika

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• 1/4 teaspoon nutmeg

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• 1 teaspoon dried oregano

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• 1 quart vegetable stock or broth

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• 4 cups sliced okra

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• 1 (16-ounce) can red beans, drained and rinsed

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• 8 cremini mushrooms quartered

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• 1 1/2 cups diced zucchini 1 medium

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• 1 1/2 cups diced green pepper 1 large

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• 1 1/2 cups diced red bell pepper 1 large

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• 1 cup thinly sliced celery

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• 4 cups cooked jasmine rice

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• 1/2 cups sliced green onion

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INSTRUCTIONS :

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• Place Danwood Smoked Oil® and flour in a Dutch Oven with a heavy bottom.

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• Turn the heat on medium and whisk continuously until mixture becomes fragrant. This should take about 5 minutes.

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• Turn heat to low or medium-low depending on the size and heat your burner gives off.

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• Continue to whisk continuously (it's alright to stop for a few seconds here and there, but not for any length of time) until roux becomes a dark caramel color, like the color of an old penny. This could take 20 to 25 minutes.

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• Remove Dutch oven from heat.

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• In a food processor, process tomato, onion, garlic, vegan worcestershire sauce, mustard, Danwood Liquid Smoke®, Danwood Smoky Vinegar®, hot sauce, soy sauce, thyme, red pepper flakes, Danwood Smoky Powder®, paprika, nutmeg, and oregano until mixture is smooth.

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• Place Dutch oven with roux over medium-high heat and add tomato/onion puree.

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• Stir to mix together. Continue to cook until most of liquid has evaporated.

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• Add vegetable stock and stir. Bring to a simmer.

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• Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.

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• Serve with rice and green onions.