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Gluten Free Gumbo
Gluten Free Shrimp, Crab & Andouille Gumbo
I've posted a seafood gumbo recipe already (see "Seafood Gumbo" here), but this is a new version. I make a roux with brown rice flour instead of wheat flour to make it more allergy friendly. Honestly, to me, gumbo isn't all about the roux - it's about the stock, but if you're allergic to gluten, the roux decides whether you can have a bowl or not. So here's a gluten free version for my gluten free friends:
Gluten free roux:
1/2 cup brown rice flour, 1/2 cup oil
Add both to a skillet, cook over medium heat, constantly stirring, until the color of medium/dark brown, about 30 minutes.
(For dry roux: heat the oven to 350, sprinkle 1 cup brown rice flour in a cookie sheet in an even layer. Bake for 30 minutes, stirring occasionally)
Shrimp & crab stock:
Heads & shells from 3 pounds head-on shrimp, any size (reserve uncooked shrimp for gumbo)
6 Gumbo crabs (cleaned crabs, cut in half or quarters)
1 onion, quartered
several bay leaves
10 cups water
1/2 cup Magic Swamp Dust No MSG cajun seasoning
Add the shrimp peels into a stockpot first and cook over medium heat just until they turn pink. Add the crabs, onions, and seasoning - let them cook just for a minute. Add the water and bay leaves. Bring everything to a boil. Reduce heat to medium-low and let simmer for a while (about an hour). Skim off any foam that comes up. Strain through a sieve into a large container or pot and keep warm while you're making the gumbo. Reserve the whole crab claws.
Gumbo:
1/2 cup prepared gluten free roux (or more if you like it)
3 cups chopped creole veggies
1/2 lb sliced andouille
2 tbs garlic (if not already in veggie blend)
shrimp stock (about 6 or 7 cups)
shrimp (what you have after peeling the head-on shrimp)
1 container crab claw meat (picked through) or crab fingers
crab claws from making stock
2 tbs sliced green onion (optional)
a little fresh chopped parsley (optional)
Magic Swamp Dust No MSG cajun seasoning (Regular or Fire Department Blend)
cooked rice
Make your roux in a skillet or in the oven. Make your stock in a stock pot. Season the peeled shrimp and crabmeat and keep in the refrigerator until ready to use.
In your gumbo pot, add the creole veggies. Saute 5 minutes over medium heat, until soft. Add the andouille and let it brown, 5 minutes. Add the garlic and stir until fragrant. Add the roux and get it nice and warm over medium heat, stirring well (if you're using a dry roux, dissolve it in a little cool water first.) Add 1 cup of the hot shrimp stock to smooth out the roux, stirring well with a whisk. When it's all smooth, stir in the rest of the stock. If you want to add Rotel and/or okra, add it now. Reduce heat to medium-low and let simmer about an hour. Taste for seasoning.
Get the rice pot going. Add the peeled shrimp, crab claws, and crabmeat to the gumbo. Let cook about 10 minutes. When the rice pot dings, taste the seasoning in the gumbo and adjust with cajun seasoning how you want it. I love adding different kinds of seasoning, including hot sauce, ground coriander, worcestershire sauce, and such to my gumbo.
Serve it up with the rice (and file' if no okra).