Citric Acid Free Gluten Free Seafood Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

Citric Acid Free Gluten Free Seafood Gumbo

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Ingredients

6 servings

For the roux

½ cup neutral oil (such as canola oil or vegetable oil)
½ cup white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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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