This gumbo turned out awesome! Ohhh, it has a bit of a kick to it with the peppers! Just right!
1 / 2 cup veg or canola oil
1 / 2 cup gluten free all purpose flour (I use Bob Red Mills or the SimplyGluten-Free brand
1 Celery Stalk chopped
1 / 2 Vidala Onion chopped (or yellow)
1 Red Bell Pepper
1 Green Bell Pepper
1 small Jalapeno remove seeds unless you like it real hot!
I had some Hatch peppers too that were frozen and I threw one in with no seeds.
2 cloves garlic
1 / 4 cup sun dried tomato pesto (this is my secret ingredient!)
2 Large Tomatoes chopped (I used some from our summer garden that were frozen and did not use the juice)
8 Cups Pacific Chicken Stock (I cooked three chicken breast the day before in the stock with some spices like Cheyenne, cumin, fresh thyme, salt pepper and deboned it today and used a cup of the chopped chicken in the Gumbo, the rest made chicken salad)
1 /2 of beef sausage (we buy the gluten free brand at HEB), chopped up
1 lb shrimp
Kosher salt, garlic pepper
In a heavy dutch oven heat the oil on about medium heat and whisk in the flour, keeping stirring and cooking until it turns brown color about like peanut butter. Add the celery, onion and peppers and garlic and sauté until tender. Whisk the stock back in and add in the tomato pesto (if you don’t have this use tomato paste). Simmer for about 3 hours and about 10 minutes before serving add in the chicken, sausage and shrimp.
Enjoy the Journey!
XO… Gluten Free Lady