For the Roux:

1. In a deep heavy bottom pan heat oil slightly on medium heat.
2. Add 1/2 cup flour and mix with oil using a whisk. There should be no lumps and the mixture should look like a sauce and not like lumpy wet flour.
3. Turn the heat to low and continue to whisk and cook till the sauce turns a dark caramel color – for about 20 minutes.
4. when the flour turns dark add 1 tbsp of flour and continue to cook for another minute.
5. Adding 1 cup stock at a time and whisk to form a lump free sauce. Mix the entire stock.
6. Turn the heat off. keep aside.

For the Gumbo:

1. In a large deep pan heat oil.
2. Add the onion, celery, bell pepper and bay leaves. Sprinkle a little bit of salt and cook till the vegetables start to sweat.
3. Add okra and cook for another few minutes – till the slimy threads starts disappearing.
4. Add the rest of the vegetables and continue to cook for another 3 minutes.
5. Add the seasoning (cumin, paprika and black pepper) and mix well. Add parsley.
6. Add the roux sauce and mix slowly.
7. Turn the heat down to low and let the gumbo simmer (half covered) till the vegetables turn tender.
8. Add tabasco and scallions and stir gently.
9. Let the gumbo rest for a few minutes before serving. Garnish with some scallions and parsley.
10. Serve over steamed rice or with a french baguette.