Fructose Free Classic Gumbo
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Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as vegetable or canola oil)
- ½ cup all-purpose flour
For the gumbo
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 8 oz okra, sliced into ½-inch rounds (fresh or frozen)
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp worcestershire sauce
For serving
- 3 cups cooked long-grain white rice, for serving
- 3 scallions, thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the mixture moving across the entire bottom of the pot, until the roux deepens to a rich chocolate-brown color — the shade of dark cocoa powder — about 25–35 minutes. Watch closely and reduce the heat slightly if the roux begins to smell scorched rather than nutty.
- 2
Add the onion, celery, and bell pepper to the roux all at once — the mixture will sizzle vigorously. Stir continuously until the vegetables soften and the onion turns translucent, about 6–8 minutes.
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