2 T olive oil
3 celery stalks, chopped fine
2 green pepper, chopped fine
2 cloves garlic, minced
1 T hot pepper sauce
1 T salt
1 tsp. dried basil
1 tsp. dried thyme
1/8 tsp. ground allspice

2 T olive oil, Optional
2 cups sliced mushrooms, Optional

1/4 cup flour

12 cups cooked rice
Bottled pepper sauce

While greens are simmering, heat 2 T olive oil to medium heat. Add celery, green pepper, garlic. Sauté over medium heat 10 minutes.

Add to saucepan. Add hot pepper sauce and spices, then simmer all for 40 minutes.

Remove bay leaves.

Remove 2 cups of vegetables and set aside.

In blender or food processor, puree remaining  vegetables (in batches) and return to saucepan.

Sauté optional mushrooms in optional olive oil 10 minutes. Add to saucepan.

In skillet, brown flour to light golden rue. Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture thickens. Return mixture to saucepan and bring all to boiling.

To Serve:
Mound 1 cup rice per serving in center of bowl. Carefully surround with gumbo, then serve.

Place bottled pepper sauce and remaining rice on table for guests to add as desired.

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