Ingredients
2 tbsp olive oil
½ cup flour (for roux)
1 yellow onion, chopped
2 cloves garlic, minced
1 cayenne pepper, sliced (remove seeds for less heat)
1 bell pepper, chopped
2 cups okra, sliced
2 cups diced tomatoes
4 cups vegetable broth
1 cup corn kernels
1 cup chopped celery
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
1 bay leaf
2 tbsp fresh dill, chopped
Cooked rice, for serving

Instructions
1. In a large pot, heat olive oil over medium heat. Stir in flour and cook, stirring constantly, until it turns a deep golden brown.
2. Add yellow onion, garlic, cayenne pepper, bell pepper, celery, and okra. Cook until softened, about 5 minutes.
3. Stir in diced tomatoes, thyme, oregano, smoked paprika, salt, pepper, and bay leaf. Cook for 2 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and let it simmer for 30 minutes.
5. Stir in corn and fresh dill. Remove bay leaf and serve hot over rice