Preparation / Directions:
In a large, heavy pot over medium heat, make a dark roux with the oil and flour. Add the onions, bell pepper, and parsley, and cook until the onions are clear. Add the water and stir.
Add the okra and cook another 5 minutes, stirring to keep it from sticking. Stir in the stock, cabbage, turnips, mustard greens, garlic, and wine.
Reduce the heat to low, add the salt and hot sauce, cover, and simmer for at least 2 hours, stirring occasionally.
Gumbo is usually served over a spoonful of rice that has been sprinkled with file.
Justin Wilson's Louisiana Homegrown Cookin