Gluten Free Classic Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

A pot of deeply savory gumbo starts with a slow-cooked, chocolate-brown base built right in the Dutch oven, giving the whole dish its signature depth and body. Smoky andouille sausage, sweet peppers, celery, and onion simmer together with diced tomatoes and rich chicken broth, seasoned with bay leaf, thyme, smoked paprika, and a kick of cayenne. Tender okra rounds and plump, quickly-poached shrimp go in at just the right moment so nothing turns rubbery or mushy. Ladled hot over fluffy white rice and finished with sliced scallions and a dash of hot sauce, it's the kind of long-simmered, deeply layered bowl that tastes like it took all day — because it basically did. This one holds up beautifully as a gluten free dinner option, no flavor or richness lost along the way. Make a big batch, because it only gets better as leftovers.

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Ingredients

6 servings

For the roux

½ cup neutral oil (such as vegetable oil or canola oil)
½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

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
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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