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. Continue reading “Gluten Free Seafood Gumbo”