Gluten Free Shrimp & Okra Gumbo
This deeply flavored, soul-warming gumbo proves you don't need wheat flour to build a proper dark roux — rice flour does the job beautifully, developing that signature rich, dark-chocolate color after a patient 25–35 minutes of whisking over medium heat. The result is a thick, glossy base that carries every bit of the smoky, spicy depth you'd expect from a classic pot. The holy trinity of onion, celery, and green bell pepper softens right into the roux, and layers of Cajun seasoning, smoked paprika, cayenne, and thyme keep the flavor bold from the very first spoonful. Okra adds natural body and a tender bite, while plump shrimp go in at the end so they stay perfectly pink and juicy rather than rubbery. A gluten-free Worcestershire sauce rounds out the savory backbone without any hidden gluten sneaking in through the back door. Served over fluffy long-grain white rice with a scatter of green onions and a hit of hot sauce, this makes six generous, satisfying bowls that are genuinely hard to stop eating.
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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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