In a large soup pot or Dutch oven, heat oil over MEDIUM-HIGH heat. Add onions, carrots, celery, garlic and sauté for 3 minutes. Remove from heat and set aside.
In another cooking pot, make roux:
Over MEDIUM heat, melt butter and gradually add flour, stirring constantly to form a smooth paste. Add spices, Tabasco and salt (if using). Gradually add the soup stock, stirring constantly. Cover and cook over MEDIUM-HIGH heat until slightly thickened, about 5-8 minutes.
*Use 4 C. soup stock for a very thick soup or 5 C. if you prefer a thinner consistency.
Transfer vegetables and roux mixture to slow cooker. Add tomatoes with juice and lemon juice and stir to combine all ingredients thoroughly.
Cook on HIGH for 3 hours or LOW for 6 hours ADDING okra for last 30 minutes of cooking time (ON HIGH) and sausages and green pepper for last 10 minutes of cooking time (ON HIGH).
To serve. Place a ½ C. of cooked wild rice blend in bottom of each bowl. Ladle soup over top.
Finish with a generous sprinkle of file powder and serve.
Southern Nights Slow Cooker Veggie-Sausage Gumbo recipe © Geraldine Helen Hartman.
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The Groovy Green Kitchen: Weeknight Veggie Slow Cooker.
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