I will write for Gumbo....

If you're a Jimmy Buffet fan, you know the song "I Will Play for Gumbo" which addresses the addictive nature of Gumbo. Parrotheads also know that he talks about this Southern stew including sausage and little pink shrimp, but I think those are unnecessary ingredients.

Gumbo is a great vegan stew  - no meat necessary for great flavor. Even non-vegetarians love this stew, though purists will tell you it's just not Gumbo without those shrimp and sausage.

So, we'll just call this Vegan Gumbo to make that distinction and be done with it.

Gumbo is a true "melding pot" of cultures in Louisianan history. The dish itself is based on the French soup bouillabaisse, mixed with the "Holy Trinity," (celery, onion and bell peppers) which is of Spanish origin and the combination of spices used in the dish are common in Native American cultures.

The name "Gumbo" comes from French interpretation of the West African word for okra.

There are about as many variations of Gumbo as there are mothers and grandmothers who make it. There isn't a right or wrong way to cook up this dish.

On a recent rainy cool night, I cooked up a big pot and just dished out a few bowls while I worked. This is a real comfort food for me.

By the way, the okra in this recipe is what thickens the stew. If you don't like okra you'll have to either thicken it with a bit of corn starch and water added at the end or use some filé powder made from crushed sassafras leaves as a thickening agent.

And, sing along with me...

A piece of french bread with which to wipe my bowl

Good for the body, good for the soul

It's a little like religion and a lot like sex

You should never know when you're gonna get it next

Vegetarian Gumbo

1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
3 cups water
1 14 ounce can diced tomatoes
1 1/2 cups okra, sliced
1 zucchini, sliced
1 teaspoon thyme
1/2 teaspoon salt
dash black pepper, to taste
hot pepper sauce, to taste (don't be afraid of the heat!)
3 cups pre-cooked rice

• Sautee the onion, bell pepper, celery and garlic in olive oil over medim 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.
• Mix in the rice and enjoy. (Some people like to put a bunch of gumbo over a little bit of rice, but I like mine all mixed together from the git-go.)

 Vegan.