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Gluten Free Shrimp Sausage and Ham Gumbo Recipe

Karen · 13 Comments

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This post is brought to you by Glutino Gluten Free. 

 

The roux
The Roux: Browned to perfection.

I have written about making Gumbo several times here at Fabgrandma.com. The thing is, every cook has their own “recipe” for Gumbo, and even from one time to the next, that recipe changes. That’s because you make Gumbo with what you have on hand. Gumbo, which originated in Southern Louisiana in the 18th century, can be classified as an African dish if it is thickened with okra; as a Choctaw Indian dish if it is thickened with filé powder; or as a French dish if it is thickened with roux. I like to make mine using a roux, which is made of flour browned in fat. For my latest version of Gumbo, I used Glutino All Purpose Gluten Free Flour and olive oil to make my roux. But, because I am a southern girl who loves okra any way that it is cooked, I also added some to my stew.

Making a roux doesn’t have to be scary. You just need a heavy skillet, like the iron skillet I used and pictured above. Set the skillet on the stove, add the oil, whichever kind you use, and heat it up. When it is good and hot, add the flour all at once, just as if you were going to make a gravy. Stir the flour and oil mixture continuously until the flour is cooked to a golden brown. You can have it as dark as you like it to be, just don’t burn it. If it burns, you have to start over. Making a a good roux can take about a half hour or so. Don’t rush it, take your time. You can even make more than you need for your recipe, and keep it in the fridge until your next cooking project that uses roux.  If you are ready to give it a try, here is my most recent recipe:

The celery, onion, green bell pepper and garlic cooking.
The celery, onion, green bell pepper and garlic cooking.

Fabgrandma’s Gluten Free Shrimp Sausage and Ham Gumbo Recipe

For the roux:

1/3 cup Glutino Gluten Free All Purpose Flour Blend

1/3 cup olive oil

For the Stew:

3 T olive oil

1 (12 oz) pkg frozen chopped onion, celery, & green bell pepper mix

3-6 cloves garlic, minced

1 (12 oz) pkg frozen cut okra

1 T Worchestershire sauce

1 tsp thyme

1 tsp cayenne pepper

1 T Old Bay Seasoning

1/2 tsp black pepper

1 tsp salt

3 bay leaves

1 (16oz) can diced tomatoes

2 cubes Shrimp bouillon

1  lb andouille sausage

1 center cut sugar cured ham slice

1 lb raw shrimp

3 qts water

After you have cooked your roux, set it aside while you cook the garlic, chopped onion, celery, & green bell pepper mix in olive oil. Cook for about 6 minutes on medium heat, or until onions are translucent. Add the okra, Worchestershire sauce, thyme, cayenne pepper, Old Bay Seasoning, black pepper, salt and bay leaves to the pot with the vegetables. Drain the juice off of the diced tomatoes into the pot, squeezing it out of the “meat” of the tomatoes.

My kitchen is a mess but it smells sooo good!
My kitchen is a mess but it smells sooo good!

Add the tomatoes to the pan with the roux, and stir until mixed well. This will be very thick. Put the 2 shrimp bouillon cubes into a 2 cup measuring cup, add two cups of water, and heat for 2.5 minutes in the microwave. Stir to mix the bouillon cubes into the water, then add part of the water into the roux-tomato mix. Stir to mix well, adding more water  until the 2.5 cups is all added in and the roux is like a gravy. Pour the gravy into the pot with the vegetables, stirring well to mix. Add the rest of the water to the pot.

Cooking the andouille sausage and ham.
Cooking the andouille sausage and ham.

Now, take the casings off the andouille sausage, and cut the sausage into bite sized pieces. Rinse off the ham slice, and cut into bite sized pieces. if there is a center bone, add the bone into the pot with the vegetables. Mix the sausage and ham together. Add about 1.5 cups of the meat mixture to the heavy skillet, and cook over medium heat until slightly browned. Add this 1.5 cups to the pot with the vegetables. Cover, bring to a boil, then reduce heat to simmer, and cook for about 2.5 hours.

The andouille sausage and ham ready to go into the pot.
The andouille sausage and ham ready to go into the pot.

Meanwhile, continue to cook the rest of the meat mixture until slightly browned, and set aside for later. Peel and devein the raw shrimp. Rinse, and set aside. At the end of 2.5 hours, add the rest of the meat and the shrimp to the pot of gumbo.

This recipe makes about 5 quarts of gumbo.
This recipe makes about 5 quarts of gumbo.

Cook, covered, for about twenty more minutes. Serve over rice, or with crusty bread or corn bread. Generously serves six to eight people. This is a good recipe to serve for several nights in a row; or for a dinner party.

Shrimp, sausage, and ham gumbo.
Shrimp, sausage, and ham gumbo.

What meat or seafood ingredients would you add to make this gumbo  your own?

p.s. You can find the shrimp bouillon cubes in most Mexican stores. If there is not a Mexican store in your town, you can find it on Amazon.com.

 

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Comments

  1. Karen Glatt says

    November 14, 2015 at 11:48 am

    I just love this recipe with the garlic and okra and like all the seasonings to give this gumbo a lot of flavor. I want to make this hot dish. Thanks for sharing.

    Reply
  2. DJ says

    November 18, 2015 at 12:23 pm

    Sounds wonderful! I haven’t made gumbo in forever and this recipe is making me hungry. I can’t wait to try it.

    Reply
  3. Rosie says

    November 22, 2015 at 1:16 pm

    I’ve never made any kind of gumbo, and never made okra. I’d love to try this, your recipes all look so good! I love making soups over the winter!

    Reply
  4. Richard Hicks says

    November 30, 2015 at 6:54 pm

    Oh my gosh…..I eat a few bowls of this right now!

    Reply
  5. Mia says

    December 15, 2015 at 6:12 pm

    This looks like it’d be delicious and comforting on a cold day! Gotta love gumbo!

    Reply
  6. Francine Anchondo says

    January 1, 2016 at 2:34 pm

    This looks really good.

    Reply
  7. Irene Lirette says

    February 15, 2016 at 9:49 am

    Being from South Louisiana I LOVE Gumbo and thanks for sharing this recipe!!

    Reply
  8. Sarah L says

    February 29, 2016 at 8:03 pm

    I’d love to have some of this tonight. Bring me some? Thanks for the recipe.

    Reply
  9. BILL HOFF says

    March 2, 2016 at 10:57 pm

    We are always looking for different ways to prepare our “cajun night” meals!

    Reply
  10. Elena says

    May 9, 2016 at 4:08 pm

    Sounds delicious! Thank you for the recipe

    Reply
  11. Karen Glatt says

    May 13, 2016 at 11:12 am

    Your gumbo recipe really looks good and it is great that it is gluten free. I want to make this recipe! It looks easy to make and fun to make. Thanks for sharing!

    Reply
  12. Kimberly Flickinger says

    July 14, 2016 at 4:43 pm

    I will have to make this for my dad, he loves gumbo. Thank you for sharing!

    Reply
  13. Tamra Phelps says

    January 17, 2019 at 12:14 pm

    I love gumbo. This recipe sounds delicious, with the shrimp and sausage. Yum.

    Reply

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