Makes 2 servings
2 tablespoons peanut oil
1 small yellow or white onion, chopped
1 medium green bell pepper, stemmed, seeded, and chopped
2 medium celery stalks, chopped
1 tablespoon Creole seasoning blend
1 (28-ounce) can low-sodium diced tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
1 (8-ounce) package frozen sliced okra, or 2 cups sliced fresh okra
1 cup low-sodium vegetable broth
1/2 cup long-grain brown rice, such as basmati or Texmati
2 teaspoons gumbo filé powder
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion, bell pepper, and celery and cook, stirring often, for 4 minutes, or until softened.
Stir in the Creole seasoning and cook until fragrant, about 10 seconds.
Stir in the tomatoes, beans, okra, broth, and rice. Bring to a full simmer, stirring occasionally.
Cover, reduce the heat to low, and simmer for 45 minutes, or until the rice is tender.
Stir in the gumbo filé powder just before serving.