Vegetarian Gumbo
1 tbs olive oil
1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
3 cups water
14-oz can diced tomatoes
1 1/2 cups okra, sliced
1 zucchini, sliced
1 tsp thyme
1 tsp file powder
1/2 tsp salt

dash black pepper, to taste
dash tabasco sauce, to taste
3 cups rice, pre-cooked
Sautee the onion, bell pepper, celery and garlic in olive oil over medium heat in a large saucepan or soup pot. Allow to cool for about 5 minutes.
Add the remaining ingredients, except rice and bring to a low simmer. Cover partially, and cook for 30 minutes, stirring occasionally. Serve generous portions of the gumbo over a bit of rice.