I have had many incarnations of Gumbo's. Usually done in the slow cooker or pressure cooker, but this is a more accessible stove top one; just done in a casserole pot.

And talking of Gumbo who can forget the iconic Gumbo in the films I.D and I.D 2. If you haven't seen them I would heartily recommend you give them a watch.

Whats that? You're here for recipes not film recommendations.

Well - I recommend you make this for it is heartily tasty and watch I.D and I.D 2 whilst eating it. 

Serves 4

Special Equipment - Casserole Pot

Ingredients:

2 onions

2 celery sticks

2 green peppers

4 garlic cloves

300g Green Beans

250g chestnut mushrooms

4 tomatoes

2 sprigs fresh thyme

4 tbsp olive oil

¼ tsp salt, plus a little extra

4 tbsp plain flour

1 tbsp tomato purée

1 tbsp apple cider vinegar

2 tsp smoked paprika

½ tsp cayenne pepper

1 tsp dried oregano

1 tsp Tabasco sauce

750ml vegetable stock

2 fresh bay leaves

240g tinned kidney beans

4 spring onions

First get all your veg ready. Peel the onions. Trim the celery. Cut the peppers in half and cut out the stems and seeds. Roughly chop the onions, peppers and celery into small pieces. Peel and finely grate the garlic. Trim the green beans and cut into 1cm-thick slices. Quarter the mushrooms. Finely chop the tomatoes. Roughly chop the thyme (if the stem is woody, remove the leaves by running your thumb and forefinger from the top to the base of the stem) 

Put the casserole dish on a medium heat and pour in the oil. 

Once the dish is hot, add the onion, celery, peppers and ¼ teaspoon salt. Sweat for about 10 minutes, until softened. 

Add the garlic, green beans and mushrooms and fry for a further 7–10 minutes, until the mushrooms are cooked through. 

Reduce the heat to medium-low, add the flour and stir to combine.

Cook for another 5–7 minutes, stirring constantly to avoid burning, until golden brown (don’t stop cooking too early, this browning is what gives your gumbo its rich colour) 

Add the chopped tomatoes and tomato purée to the pan and stir for 2 minutes. 

Add the apple cider vinegar, thyme, smoked paprika, cayenne pepper, oregano and Tabasco and stir for 2 minutes. 

Pour in the vegetable stock. 

Add the bay leaves and kidney beans, reduce the heat to a very gentle simmer and cook for 30–35 minutes, until the broth is thick and hearty, stirring occasionally to make sure the bottom doesn’t catch. 

Taste and season with salt and pepper. 

Trim and thinly slice the spring onions and sprinkle over the gumbo. 

Serve with the rice.