Cajun Gumbo without Shrimp
2/3 cup gluten free flour
6 tablespoons olive oil
6 tablespoons butter
2 small or 1 very large yellow onion, chopped medium
12 tomatillos, husk removed, cut into eighths
10 mini red peppers or 1 large red bell pepper, seeded and chopped
20 small okra, stems removed and chopped in half inch rounds
4 garlic cloves minced
1 small can diced tomatoes
32 fl ounces of chicken stock
2 tablespoons brown sugar
1 mild Andouille sausage, skinned and chopped in 1/4 inch slices
1 tablespoon dried oregano
1 teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon red pepper flakes
6 tablespoons olive oil
6 tablespoons butter
2 small or 1 very large yellow onion, chopped medium
12 tomatillos, husk removed, cut into eighths
10 mini red peppers or 1 large red bell pepper, seeded and chopped
20 small okra, stems removed and chopped in half inch rounds
4 garlic cloves minced
1 small can diced tomatoes
32 fl ounces of chicken stock
2 tablespoons brown sugar
1 mild Andouille sausage, skinned and chopped in 1/4 inch slices
1 tablespoon dried oregano
1 teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon red pepper flakes
Noting the price of shrimp at Ingles I just couldn't bring myself to purchase any. When I make gumbo, I precook some of the ingredients before I make the roux. Saute onion and set aside. Saute tomatillos till soft and add to sauteed onions. (I used tomatillos because I grew them and wanted to use them before they spoiled. You may substitute 3 stalks of celery, chopped small). In a medium sauce pan melt butter and heat olive oil at the same time. Add flour and continuously stir till roux becomes nice and dark, being careful not to burn the mixture. Add reserved and all remaining ingredients and cook till flavors are melded, at least one hour. Cook 1 cup of brown rice in 2 cups water. You may use white rice if you prefer. Serve over rice or with the rice on the side. I always keep a small cup of milk at the table in case the gumbo is too spicy. Milk works well to quell heat in the mouth from spicy dish.
Enjoy!
