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Gumbo – Gluten Free

January 17, 2013 2 comments

gumboBefore I begin with the gumbo recipe (which, by the way, turned out awesome!), I figured I would share a link for anyone else who might be GF and looking for deals: Gluten Free Saver. I just came across this site after I saw someone else who was GF posted it on Facebook. They have a deal of the week or something and the discount is usually pretty good, and shipping is already included in the cost!

Ok, now…on to the gumbo.

I wasn’t born in Louisiana (as anyone who has heard me talk can obviously tell), and while my family still lives there, the thing I miss most (other than them, I mean) is the food. Certainly NOT the heat, humidity and possible hurricanes! Anyway…the food there is awesome. Gumbo is no exception when it comes to good food.

With the help of a friend of mine who lives in South Louisiana, I’ve modified Alton Brown’s gumbo recipe (found HERE) so that it’s GF and seriously OM NOM.

Here goes…

  • 1/3 Cup vegetable oil (I used Olive Oil, but anything will do…I think)
  • 1/3 Cup Corn Starch
  • 1/3 Cup Potato Flour
  • 1 Tbsp Xanthan Gum (I think you can leave this out…)
  • 1 lb Chicken (cut into small pieces and cooked)
  • 1 Quart Chicken Stock
  • 1 Cup diced onion
  • 1/2 Cup diced celery
  • 1/2 Cup diced green peppers
  • 2 Tbsp minced garlic (honestly, I think I added more than this)
  • 1 Can Rotel Tomato (the small can…either Hot or Original as Mild is too…mild)
  • 1 Tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh thyme, chopped
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1 lb Andouille Sausage, cut into 1/4-inch pieces and browned (I found this at Albertsons, of all places, even here in Montana!)
  • 1 tablespoon file powder (I didn’t use this at all)

From this point on, just follow Alton’s recipe in making the roux and then the assembly of the gumbo. I ended up letting mine sit on the stove top at a LOW simmer for 3 hours or so. It didn’t hurt anything and probably helped condense some of the flavors a bit. I served mine over rice that I made using chicken stock (instead of water) and it was seriously good stuff.

Anyway…there it is. If there are things I should change, PLEASE let me know. If you try it out and like it, let me know…and, as always, happy eating!

EDIT: I’ve edited the amounts and types of flour as well as specified the type of Rotel after further experimentation. This yields AMAZING results.

Categories: Alton, Cooking Tags: , ,