File Gumbo

My first time cooking a Creole dish!  I love Creole cuisine, and in my past, carnivorous life I enjoyed the chicken and Andouille sausage dishes (though never attempted them at home).  Today, after gathering ideas from several sources, like About.com, Food Network, and my favorite Joy of Cooking, I came up with this recipe.  Tastes like a very good soup, but needs more bulk/protein.  Maybe I will add some soy chicken tomorrow.

Filé Gumbo
1/2 cup oil
1/2 cup flour

1 medium onion, diced
3 cloves garlic, diced
1 bell pepper, diced
3 stalks celery, diced

2 1/2 cups okra, sliced
1 can diced tomatoes
3 cups water
3 cups vegetable stock
1/2 tsp filé powder
salt and pepper to taste

Heat oil in a Dutch oven, add flour and stir quickly to avoid lumps.  Cook for 20 min or longer (depending on desired color and thickening power.  The less you cook it, the more it will thicken your gumbo).  Add garlic, onions, bell pepper, and celery.  Cook for about 10 min.  Slowly start adding water and stock, stirring constantly to prevent lumping.  Add okra, tomatoes, filé powder, salt, and pepper and let cook for 30 or 40 min.

Serve over rice and enjoy!