Gumbo two ways

This one has a nice roux:
http://www.foodandwine.com/recipes/chicken-and-okra-gumbo


This one doesn't have a roux but is super simple to make:
1/2 cup canola oil
1 large onion, chopped
3-6 cloves garlic, chopped
1 green or red bell pepper, chopped into 1/2- to 1-inch cubes
1 lb package of frozen okra (or fresh okra, with tips and removed, sliced into 1/2- to 1-inch rounds)
2 cans diced tomatoes
1/2 cup rice
1/4 - 1/2 tsp salt
1 tbsp "better than bouillon" or other veggie bouillon (if using stock, see below)
4 cups water or 3 cups stock + 1 cup water
1 tbsp gumbo file (optional, mainly for thickening)

Sautee the onion in the oil until translucent. Add the bell pepper, garlic, and okra, and sautee for a few minutes until okra mucilage is minimal. Add rest of ingredients except for file, boil for 20 minutes or until rice is cooked. Remove from heat. Add file and stir. Wait a few minutes before serving, to allow file to blend.
You may add red wine vinegar, if you like more of a tang.