1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Dice celery and zucchini. Slice leek and capsicums.

3. Add 1 tbsp oil to pan. Add vegetables to pan with crumbled stock cube, 3 tsp paprika, 3 tsp cumin, 1 tsp oregano. Cook for 3-4 minutes, or until softened, then mix in 2 tbsp flour.

4. Add veggie balls to pan, pour in 3 cups water. Drain beans, add to pan. Simmer for 8-10 minutes, or until thickened. Add juice of lemon. Season with salt and pepper to taste.

5. Divide rice and gumbo between shallow bowls and garnish with chopped parsley to serve.

Notes:
You can use tapioca or corn flour as a gluten free alternative.

Brown rice 300g
celery 2 sticks
zucchini 1/2
Leek 1/2
yellow capsicum 1/2
Green capsicum 1
Veggie balls 1 pack
Four bean mix 400g
Lemon 1/2
parsley 1/2 packet

From your pantry:
oil (for cooking), salt, pepper, flour (of choice), ground paprika, ground cumin, dried oregano, stock cube (of choice)