I know I said my next post would be a sweet treat but I changed my mind and decided to post the gumbo first incase y’all wanted to try it for Fat Tuesday.
I’ve been making gumbo since high school and this was my first attempt at a gluten-free version. The key to a good gumbo is the roux and I debated for a while over which flour to use. I knew I didn’t want to use a blend like my beloved cup4cup because of the gum factor. Gummy / slimy gumbo will not happen in this house. I also had to have a roux. Making it without wasn’t an option. I can’t stand gumbo that looks or has the mouth-feel like thin soup.
Finally I figured since you serve gumbo over rice…rice flour would be the most logical choice.
It turned out to be perfect. It made a beautiful roux.
3 tbsp Butter. 1 Medium White Onion. 4 Celery stalks. Cook until translucent.
Roux…4 tbsp Butter plus 4 tbsp White Rice Flour. Cook until thick, smooth, brown and fragrant.
Puree half of the onion / celery mixture plus one can of stewed tomatoes.
Add the roux to the other half of the onion / celery mixture. Add 2 total tbsp seasonings. I used 2 tbsp Emeril Cajun seasoning. Add the pureed tomato mixture plus 30 oz water or broth. I used chicken broth.
Bring to a boil. Reduce heat to medium and add…
Chicken (not pictured) / shrimp / fish / andouille sausage.
Crawfish. Half a bag of Okra.
Cook on medium until meat and seafood are done then remove from heat and cover. Let sit for at least an hour to meld flavors.
After it had set for a couple of hours.
Serve it over rice. I tasted it and it was delish but we’re not eating it until Monday and Tuesday so I’ll update with a presentation picture then. 🙂
Hope y’all had a nice weekend. 🙂