Step 1
Heat 1 tablespoon canola oil in a skillet over medium high heat.
Step 2
Stir in the onion bell peppers celery and garlic; cook and stir until the onion has softened and turned translucent about 5 minutes.
Step 3
Transfer the vegetable mixture to a large bowl; set aside.
Step 4
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
Step 5
Whisk in the flour stirring constantly until the roux darkens and has a nutty scent about 15 minutes.
Step 6
Reduce heat to low and pour in about one cup of vegetable broth whisking constantly until the mixture is smooth.
Step 7
Stir in the vegetable mixture and tomatoes.
Step 8
Pour in about one more cup of vegetable broth stirring to combine.
Step 9
Mix in the eggplant okra red beans salt thyme basil file powder cayenne pepper black pepper paprika cumin liquid smoke bay leaves and remaining 4 cups of broth.
Step 9
Cover and continue to simmer for 1 1/2 hours stirring occasionally.