Gluten Free Seafood Gumbo
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Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup white rice flour
For the gumbo
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 12 oz gluten free andouille sausage, sliced into ¼-inch rounds
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups chicken broth
- 2 bay leaves
- 1 ½ tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 8 oz fresh or frozen okra, sliced into ½-inch rounds
- salt and pepper, to taste
For the seafood
- 1 lb large shrimp (21–25 count), peeled and deveined
- 8 oz lump crab meat, picked over for shells
- 1 tbsp 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 Dutch oven or heavy-bottomed 6-quart pot over medium heat until shimmering. Add the rice flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the mixture moving across the bottom of the pot, until the roux deepens to a rich dark brown — the color of dark chocolate — about 25–35 minutes. Watch closely and reduce 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 8–10 minutes.
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