Thursday, September 3, 2015

Gluten Free Gumbo

Gluten Free Gumbo

3/4 cup oil (olive oil, not extra virgin, for corn free)
3/4 cup flour (this is my blend but Bob's has worked well too)
2 onions, chopped
1 bell pepper, chopped
4 celery stalks, chopped
3 cloves garlic, minced
1 cup chopped tomatoes
1 cup sliced okra
1 medium whole chicken 
2 tsp parsley
1/2 tsp pepper
1 tsp salt
1/2 tsp thyme
1/2 tsp cayenne pepper
4 bay leaves
4 Tbsp Worcestershire (for corn free, I have done balsamic vinegar)
1 lb sausage, sliced (optional)
1 lb shrimp, peeled and deveined (optional)

Combine oil and flour in a large cast iron skillet over medium high heat.
Constantly stirring until a dark, fragrant (it should smell like roasting nuts) roux forms; approximately 10-15 minutes. Do not let it burn, but also do not remove until it has obtained a nice rich brown color.  
Add chopped vegetables (the trinity) and sauté until soft. Add garlic and cook an additional 3 minutes. 
Transfer the vegetable and roux mixture to a large stock pot or large crock pot. Add all remaining ingredients except the sausage and shrimp. Cover with water, put the lid on, and allow to cook on low heat for 6-8 hours on the stove; for the crockpot, cook on high for 4 hours and switch to low for an additional 4-6.  
30 minutes before serving add the sausage and shrimp (fresh oysters are good too).

Serve over steamed rice. 

NOTE: I usually save my thanksgiving turkey carcass for gumbo and the bones make the most flavor. Then I would definitely add sausage or additional chicken or protein of your choice. 


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