classic gumbo
ingredients
- for the roux:
- •½ cup grass-fed butter or ghee
- •½ cup brown rice flour
- •for the holy trinity + aromatics:
- •1 large yellow onion, diced
- •1 orange bell pepper, diced
- •2 celery stalks, diced
- •4 cloves garlic, minced
- •for the protein:
- •12 oz andouille sausage or clean cajun sausage, sliced
- •1 lb chicken thighs, boneless & skinless, cut into bite-sized pieces
- •1 lb shrimp, peeled and deveined
- •(optional) 1 cup lump crab meat or oysters
- •for the liquids:
- •6 cups chicken stock or seafood stock
- •1 (14 oz) can diced tomatoes, drained
- •2 bay leaves
- •for the seasonings:
- •1 tablespoon creole seasoning
- •1 teaspoon smoked paprika
- •1 teaspoon paprika
- •1 teaspoon dried thyme
- •½ teaspoon cayenne pepper
- •1 teaspoon black pepper
- •½ teaspoon salt
- •1 teaspoon worcestershire sauce
- •½ teaspoon hot sauce
- for finishing:
- •2 tablespoons fresh parsley, chopped
- •4 green onions, sliced
- •(optional) ½ teaspoon file powder
- to serve:
- •white rice or cauliflower rice
instructions
pour in a large dutch oven, melt the butter over medium heat. gradually whisk in the brown rice flour, stirring constantly until the roux reaches a deep caramel to light chocolate color, about 12–18 minutes. stir in the onion, bell pepper, celery, and garlic. cook for 5 minutes until softened. if using, stir in the tomato paste for added depth. cook for 5–7 minutes until the chicken is lightly browned. stir in creole seasoning, smoked paprika, paprika, thyme, cayenne, black pepper, and salt. let the spices toast for about 1 minute. pour in the stock and diced tomatoes. add the bay leaves, worcestershire sauce, and hot sauce. scrape up any bits from the bottom of the pot. bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally. about 10 minutes before serving, stir in the shrimp. until shrimp are pink, about 5 minutes. crab or oysters if using. turn off the heat. in parsley and green onions. adjust seasoning with more hot sauce, salt, or creole seasoning if needed. optionally, stir in file powder for classic flavor. spoon gumbo over steamed rice in bowls. garnish with extra green onion if desired. hot. variation: omit diced tomatoes and replace with roasted carrots and a splash of vinegar for acidity.