Gluten Free Seafood Gumbo

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.

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