Chestnut Free Gluten Free Shrimp & Okra Gumbo
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Learn more →Ingredients
6 servings
For the roux
- ½ cup rice flour
- ½ cup neutral oil (such as canola or vegetable oil)
For the gumbo
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups chicken broth
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 12 oz fresh or frozen okra, sliced into ½-inch rounds
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp worcestershire sauce (gluten free)
- salt and pepper, to taste
For serving
- 3 cups cooked long-grain white rice, for serving
- 3 green onions (scallions), thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the oil in a large 6-qt Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the rice flour all at once and whisk constantly, scraping the bottom and sides 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 smells 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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