Gluten Free Dutch Oven Gumbo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as vegetable or canola oil)
- ½ cup all-purpose flour
Chef's tipChoose 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
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb large shrimp (31–40 count), peeled and deveined
- 1 cup frozen okra, sliced
- 1 tbsp filé powder
- salt and pepper, to taste
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 5–6 qt Dutch oven over medium heat until it shimmers. Add the flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the heat at medium, 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 and stir to coat. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!