girls gone gluten-free

All of winter in Ohio is gumbo weather or essentially comfort food weather that warms the soul to me. For the record I will happily prepare and eat gumbo or stew on a hot summer day.

Ingredients:

1 medium to large white or yellow onion

3-4 stalks celery 

Handful of okra if fresh available choose small, tender pods or opt for frozen

Garlic 1-1.5 tbsp minced (if using fresh and more mild or strong adjust accordingly) 

1 stick butter cut in half 

2 tbsp olive oil 

Couple handfuls of shrimp (best and freshest available to you- Gulf is king) 

Salt 

Cayenne 

Fave cajun seasoning blend

2-3 bay leaves 

2-4 cups shrimp, chicken, or vegetable broth 

1/4 cup Dry roux – may need more depending on consistency (prepared ahead of time, can easily sub regular roux if not gf)

Chop onion, celery, and okra 

In heavy bottom pot heat oil and add half butter, add onion and sprinkle of salt and smother about 10 mins. Add celery and okra plus another sprinkle of salt. Stir periodically and check to see if translucent. 

Once veg is tender and cooked down, turn heat to medium/medium low and add other half of butter. 

Stir in 1/4 c of dry roux in a separate deli cup or bowl with 1-2 cups hot water and mix well.

Stir “prepared roux” into butter and blend into veg.

Add squeeze of tomato paste and stir until combined.

Add shrimp and cook for 1-2 minutes, stir in remaining broth to fully cover everything and add bay leaves.

Reduce heat and cover.

Simmer for 20 minutes.

Stir and scrape bottom to ensure nothing sticks to the bottom.

Put on your rice.

Taste test after 20-30 minutes simmering. Season to taste (you might need another pinch of salt and dash of seasoning )

Serve over white rice with tomatoes and cucumbers or cabbage salad.