Serves: 8
Prep Time: 12 minutes
Total Time: 2 hours, 20 minutes
3/4 cup plus 1 Tablespoon gluten free all purpose flour blend
1/2 cup high-heat cooking oil of your choice
salt and pepper
1 medium white or yellow onion, finely chopped
1 celery rib, strings removed, chopped fine
1 green bell pepper, cut into small dice
6 garlic cloves, smashed and minced
1 teaspoon chopped fresh thyme or small sprig fresh thyme
1 teaspoon cayenne pepper
1 can (14.5 ounce size) diced tomatoes, drained
4 cups low-sodium chicken stock, heated to a simmer
1/4 cup Thai fish sauce
3 pounds or so bone-in chicken thighs, skin and fat removed
8 ounces Andouille sausage, casing removed, cut into thin slices
2 cups fresh okra, cut into 1/2 in pieces, or 2 cups frozen, thawed
2 pounds large wild caught gulf shrimp, peeled, deveined, tails removed
salt and fresh ground black pepper
ground filѐ powder (ground sassafras) to taste at table
1. Preheat Oven: Place oven ate 350 degrees and move rack to lowest position.
2. Make Roux: In a large Dutch oven, brown 3/4 cup gluten free all purpose flour blend over medium heat, whisking constantly for 5 minutes or so until it gets browned. Remove pan from heat and whisk in the oil. Place pan in oven and cook until roux is dark amber brown, about 50 minutes.
3. Cook Vegetables: Place Dutch oven on stove top and whisk roux to mix. Turn heat to medium and add onions, green bell pepper and celery and cook over medium heat until softened and browned, about 10 minutes or so.
4. Add Aromatics: Add remaining 1 Tablespoon flour, thyme, garlic and cayenne and cook 1 more minute until you smell the herbs.
5. Add Tomatoes: Add tomatoes and cook until liquid is gone, stirring constantly, about 1 more minute.
6. Add Liquids & Chicken: Slowly whisk in broth and fish sauce. Season chicken with salt and pepper and add to pot, submerging the pieces completely. Bring to boil.
7. Simmer Chicken: When soup comes to a boil, cover chicken, reduce heat to low and simmer 30 minutes or until chicken is cooked through.
8. De-bone Chicken: Remove cooked chicken to a plate to cool. Pull cooled chicken into bite sized pieces and roughly chop. Discard bones and return chicken to pot.
9. Add Sausage & Okra: Using a spoon or a baster, skim fat from gumbo. Add the sausage and okra and simmer until heated through, 6 to 8 minutes or so until sausage is nearly cooked and okra is bright green.
10. Add Shrimp: Add shrimp and cook until shrimp are just done, 6 more minutes.
11. Finish & Serve: Test for salt and pepper. Serve hot, traditionally with a spoonful of cooked white rice. Enjoy!
