Instructions

1. Preheat oven to broil.
2. Arrange the serrano, banana, and jalapeno peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister (about 4-5 minutes). Turn the peppers over using tongs and continue broiling until all sides are blackened.
3. Remove the peppers from the oven, place them in a paper bag, and roll the top down to seal in the heat so they can steam. Take them out of the bag after 15-20 minutes, gently scrape away the charred skin, remove the stems and seeds, and chop them up. Place them in a bowl and set aside.
4. Heat the 1/4 cup of vegetable oil in a large pan over medium heat and warm for about 30 seconds. Pour the flour in the pan and whisk until it is dark brown. Remove from heat once it becomes dark brown. This is the roux.
5. Pour 2 tablespoons of canola oil into a large stockpot over medium-high heat. When the oil is just about to smoke, add the celery with half of the onions and bell peppers. stir in the celery with half of the onions and bell peppers. Cook for about 5 minutes, or until veggies are tender, and stir in 1/4 cup of vegetable broth. Bring to a boil and reduce the heat to a simmer and cook until it is evaporated (about 10 minutes).
6. Add the chopped serrano, banana, and jalapeno peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the large stockpot.
7. Add the roux and one cup of vegetable stock into the pot and stir until the roux dissolves. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock to the pot. Let this simmer uncovered for about 30 minutes. Taste and adjust seasonings as needed. Enjoy!