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 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.
- 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
- 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!