Gluten Free Seafood Gumbo
Few dishes carry as much soul as a proper gumbo, and this seafood version delivers every bit of that deep, smoky, slow-cooked magic. The key is the roux — built from white rice flour instead of all-purpose, it's stirred patiently over medium heat until it reaches that dark chocolate color that gives gumbo its signature richness and body. From there, the holy trinity of onion, celery, and bell pepper goes in, followed by gluten free andouille sausage, okra, diced tomatoes, and six cups of chicken broth simmered together until everything melds into something truly spectacular. Plump shrimp and lump crab meat are added at the very end so they stay tender and sweet, not rubbery. The whole thing gets ladled over long-grain white rice and finished with scallions and a hit of hot sauce if you like the heat. It serves six, making it an ideal weekend project or a crowd-pleasing dinner that tastes even better the next day. The only thing you'll need to watch is sourcing your andouille and Worcestershire sauce from certified gluten free brands — once you've got those covered, every other ingredient is naturally safe and straightforward.
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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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