Chop and assemble the holy trinity – celery, green bell pepper, and onion.

Add the oil to your pot and heat on medium. Add flour and whisk into a paste.

Keep whisking for about 20 minutes on high heat (or for around 40 minutes on medium heat) until the roux changes into a creamy caramel color.

When the roux has turned caramel color, add the onion, celery, and green bell pepper. Add a pinch of salt and mix and cook until the vegetables soften.

Pour the vegetable broth in, stirring as you go to avoid lumping.

Add okra, carrot, mushrooms, spinach, garlic, liquid smoke, Cajun seasoning, and bay leaves. Stir in, and add tomatoes and pinto beans, stir in.

Bring stew to a simmer, cover the pot, lower the heat, and let cook for about 40 minutes until everything is tender and fragrant.

Add salt and pepper to taste and serve with fresh rice and spring onions.