*To make the roux*
Combine the oil and flour in a heavy stockpot. Over medium heat, whisk continually until the mixture turns a deep caramel color. Stir continually and remove from heat as soon as the mixture turns a deep caramel color like in the photo above.
Step 1- Add chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.
Step 2- Put the okra in a heavy skillet and stir, over medium heat until not "ropey", about 15 minutes. (The ropes are clear strings of natural mucilage which make okra an excellent thickener). Remove from heat.
Step 3- Add the veg. stock, beans, chopped tomatoes, okra, seasonings and garlic to the pot. Simmer for about 30 minutes.
To serve, place 1/2 cup cooked rice in bowls and add gumbo. Garnish with a few drops of Tabasco.