Gluten Free Vegetable Gumbo
This deeply satisfying Southern-inspired stew is packed with okra, zucchini, kidney beans, and the classic holy trinity of onion, bell pepper, and celery — all simmered in a rich, smoky broth that tastes like it took all day. The secret is the roux, which is made here with white rice flour instead of all-purpose flour, giving you that same deep, nutty, dark-chocolate color and body without any wheat in sight. It takes patience — about 20 to 25 minutes of steady stirring — but that slow-cooked roux is what makes the whole pot sing. Smoked paprika, cayenne, thyme, oregano, and file powder layer in serious depth of flavor, so this is anything but a bland, "safe" version of a classic. Traditional gumbo recipes can be a minefield for anyone avoiding gluten, since a wheat-based roux is usually the foundation, but this one proves you don't have to sacrifice a single thing. It serves six, making it a great option for a weeknight dinner that stretches into next-day leftovers, especially ladled over fluffy white rice with a hit of hot sauce on top.
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Learn more →Ingredients
6 servings
For the roux
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ⅓ cup white rice flour
For the gumbo
- 1 medium green bell pepper, diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 2 cups fresh or frozen okra, sliced into ½-inch rounds
- 1 medium zucchini, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 ½ tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 bay leaves
- 1 tsp file powder
For serving
- 3 cups cooked white rice, for serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the rice flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, scraping the bottom and sides of the pot, until the roux turns a deep reddish-brown color similar to dark chocolate, 20–25 minutes. Watch closely and reduce heat slightly if the roux begins to smell scorched — it should smell nutty and toasty.
- 2
Add the diced onion, bell pepper, and celery to the roux and stir to coat. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
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