Jambalaya is more quickly prepared if you cook the stew and the roux at the same time.  The roux does require about 30 minutes of close attention, but happily the stew cooks for about the same amount of time, with just occasional attention.  So I suggest that you get all the ingredients chopped, measured and ready, and start the stew.  Then begin the roux while you finish the stew.

For the stew, in a large stew pot, heat the oil.  Add the onions, garlic, and bay leaves and sauté, stirring occasionally until the onions are translucent.  Start the roux now.  Stir in the carrots, celery, bell peppers, basil and thype.  Sauté, stirring occasionally, for about 5 minutes.  Add the tomatoes, okra, stock and remaining spices.  Cover and simmer gently for about 20 minutes until the vegetables are tender.

For the roux, in a heavy skillet, preferably well-seasoned cast iron, heat the vegetable oil.  The oil should be hot but not smoking.  Whisk in all the flour to form a smooth paste.  Lower the heat so the roux gently simmers.  Stire almost constantly, stopping only to attend to the stew.  The roux will very slowly darken, so be patient and keep stirring.  The flavor is wonderful and woth the effort.  Cook the roux for 20 - 30 minutes, until it turns a nutty brown.  Don't let it burn.

When the stew vegetables are tender, adjust the seasonings and stir in the roux.  Simmer the stew on low heat for about 10 minutes more, taking care not to scorch.  Remove the bay leaves before serving.

Serve on rice, topped with parsley, scallions and grated smoked cheese.