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Okay, y’all! I’ve finally made a grain-free/gluten-free gumbo using Cassava Flour to make the roux– and it turned out fabulous! You’re going to love this [Cassava Flour Roux] Seafood Gumbo!
In case you are new here, I’ve had a Whole30 Chicken and Sausage Gumbo on the blog for a long time. To keep it Whole30– I used Arrowroot to thicken the soup but I really never made a traditional roux– more of a faux roux to keep the dish grain-free and gluten free but also get all the yummy gumbo flavors. It’s a super simple recipe that’s perfect for any weeknight. If you’re looking for more of a “gumbo soup” that’s whole30 compatible and paleo friendly– definitely try this recipe.
This rendition, however, starts off by making a more traditional roux by swapping out Cassava Flour + avocado oil in place of all purpose flour + vegetable oil. Just as making any roux for a gumbo– it’s a bit cumbersome and time consuming, but totally worth it. You just need to be patient and enjoy the process! A good roux takes time–and when I make it with cassava it takes anywhere between 20 to 30 minutes. If you want to compare color, take out a jar of peanut butter and a copper penny before you start. Relax and enjoy the process, it’ll be worth it!
This is such a fun celebratory dinner to make over the holidays or on a chilly Sunday for supper. And, once you have the base down– you can really add whatever filling you’d prefer. Chicken and sausage is great, but here i’ve made a seafood rendition using Sausage, Shrimp, Crab, and Oysters. It’s delicious.
Seafood Gumbo
Ingredients
- ¾ cup + 1 tbsp avocado oil
- ¾ cup cassava flour
- 1 cup diced green bell pepper about 1 medium pepper
- 1 cup diced yellow onion about ½ large onion
- 1 cup diced celery about 2 stalks
- 3 cloves garlic minced
- 4 cups seafood stock
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne
- 1 tsp kosher salt plus more to taste if desired
- ½ tsp white pepper black pepper is fine, also
- 1 bay leaf
- 1 cup frozen cut okra
- 12- ounces store-bought fully cooked andouille sausage or kielbasa thinly sliced
- 1 lb peeled and deveined shrimp
- 8 ounces lump crab meat
- 8 ounces small oysters in their liquor I buy the cartons from Central Market
- Freshly chopped parsley leaves optional for serving
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- Heat a large pot, preferably a Dutch oven, over medium heat. Add ¾ cup of the avocado oil and ¾ cup of the cassava flour and stir until well combined and there are no longer any clumps. Cook, constantly stirring, browning the flour until it is a dark reddish/brown in color. This can take anywhere from 20 to 30 minutes depending on how hot your stovetop is. You *do not* want the stovetop too hot. Medium/medium-low is best to ensure you slowly brown the roux without burning it.
- When your roux is a nice brown color (think peanut butter or a copper penny), add the bell pepper, onion, celery, and garlic and stir until well combined (it will thicken quickly) and continue to cook—browning the roux just a tad more and softening the vegetables, about 3 more minutes.
- While stirring, pour in 4 cups of the seafood stock until well incorporated. Add the thyme, oregano, cayenne, salt, pepper and bay leaf and stir to combine. Bring the pot to a rapid simmer, then reduce the heat to a lighter simmer over medium-low heat, cover, and let cook while you prepare your okra, stirring occasionally.
- Place the frozen okra on the prepared baking sheet and drizzle with the remaining 1 tbsp of avocado oil. Transfer to the oven and roast until golden, about 20 minutes.
- Meanwhile, slice up your andouille sausage and add to the gumbo, stir to combine, cover and continue cooking while your okra is roasting.
- When the okra is done roasting, add to the gumbo.
- About 5 minutes prior to serving—get ready to add your seafood. When ready to add the seafood, increase your heat and bring to a rapid simmer, uncovered. Add the shrimp, crabmeat and undrained oysters and stir to combine.. Cook until the shrimp is just cooked through, about 3 minutes. Remove from heat, taste and add salt, if desired and serve immediately.
- To serve, I use a ¼ cup measuring cup to scoop up the steamed white rice and place it in a mound in a bowl. Spoon approximately 1 cup of the gumbo around the rice. Garnish with freshly chopped parsley, if desired. Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Should the shrimp and crab be already cooked?
I put them in there raw, and they’ll poach in the gumbo to cook.
Hi Alex, thanks for this recipe! Does it freeze well? Thanks!
Yes- it can be frozen for up to 3 months!
Alex this is my first attempt at seafood gumbo. I have six people coming over for dinner and the recipe says it feeds six. Wondering if I need to increase this recipe? Probably this was a lot for me to tackle, but I can’ follow a recipe. The group is four men and two women. We’ll have appetizers and bread and dessert.Thanks for your Prompt reply. Dinners tomorrow night. Oh boy
You should be just fine with the recipe as is!