Gluten Free Seafood Gumbo

This spicy gluten free seafood gumbo consists of shrimp and red snapper and is a Cajun favorite, especially during Marti Gras. Gumbo stew is a Louisiana tradition and is famous for its dark roux (flour and butter). My mother was born in Louisiana; therefore, I think of her often when I make southern dishes. Gumbo is known for its dark roux and file spice. Adding in the holy trinity (onion, celery, and green peppers, some heat from ground cayenne pepper and hot sauce, and you have yourself an awesome creole dish. Feel free to substitute the red snapper and shrimp for your favorite seafood, firm fish, chicken, or sausage. If you read anything on this page, you must read how Alton Brown makes a dark roux!

Note: Read labels on shrimp as a few brands are processed on equipment that contain gluten.

Gluten Free Seafood Gumbo

Yield: Serves 5

Gluten Free Seafood Gumbo

A gluten free seafood gumbo with shrimp and fish and seasoned with cajun spices.

Ingredients:

  • 2 Tablespoons gluten-free bacon fat, recommended (or butter)
  • 2 Tablespoons extra virgin olive oil
  • 7 Tablespoons brown rice flour
  • 2 quarts water
  • 2 Tablespoons extra virgin olive oil
  • 1 to 1 1/2 cups frozen sliced okra, thawed (optional)
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell peppers
  • 2 tablespoons minced garlic
  • 2/3 cup peeled, seeded and chopped tomato
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne peppers
  • 3 - 4 drops gluten-free hot sauce, or to taste
  • 2 large bay leaves
  • 1 1/2 pounds uncooked whole shrimp, de-headed, peeled, and deveined (reserve heads and shells)
  • 1/2 lb. red snapper (or other firm-fleshed fish such as bass or halibut), skinned and boned
  • 1 Tablespoon gluten-free gumbo file seasoning (or ground sassafras and ground thyme)

Instructions:

  1. Preheat the oven to 350°F.
  2. In a 5 to 6-quart cast iron Dutch oven, whisk bacon fat, oil, and flour together. Bake on middle shelf of oven, uncovered, for 90 minutes. Whisk every 20 minutes during the baking process. (This is an easy way to make dark roux. Credit for this method goes to Alton Brown of Food Network.)
  3. Add shrimp heads and shells and water to a large pot. Bring to a boil and lower heat. Simmer for 1 hour or until it reduces to 1-quart.
  4. Strain broth and discard shells and heads.
  5. Transfer roux in Dutch oven to the stovetop and preheat to medium-high.
  6. If using, add okra to a preheat pre-oiled skillet over medium heat and saute for 30 minutes.
  7. Add onions, celery, bell peppers and garlic and saute until tender, about 8 minutes.
  8. Add tomatoes, salt, black pepper, cayenne pepper, hot sauce, and bay leaves and stir to combine.
  9. Slowly pour in broth while whisking constantly. Lower heat, cover, and cook for 30 minutes.
  10. Remove Dutch oven from burner, add the shrimp and red snapper and stir to combine.
  11. Sprinkle in the gumbo file spice and stir until combined thoroughly. Cook for an additional 10 minutes over low heat.
  12. Serve with white rice.

Tips

Be sure to keep shrimp and fish refrigerated until needed.

Using Alton Brown's method of baking the roux saves so much time and effort. Now there is no need to stir the roux over the stove top for over an hour.

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