I love trying Southern dishes and have been tempted by the thought of gumbo for a long time. I’ve always been put off because now…more
Ingredients
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3 tbsp bacon grease
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3 tbsp gluten-free / plain flour
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250 g green bell pepper, diced
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300 g celery, diced
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150 g broccoli stalks
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150 g onions, chopped
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400 ml hot chicken stock
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1 handful chopped kale
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400 g canned chopped tomatoes
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4 tbsp Worcestershire sauce, see my GF recipe on my profile
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2 pre-cooked chicken breasts, diced
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225 g gluten-free pork kielbasa sausage, sliced
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1 tbsp low-sodium salt
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1 tbsp black pepper
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1 tbsp thyme
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2 bay leaves
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1/2 tsp cayenne pepper or to taste
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225 g fresh prawns / shrimp, shelled & deveined
Steps
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Cook the bacon grease and flour together in a large pan over a medium heat until the roux mixture has turned a golden brown colour
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Add the chopped vegetables and cook down until the roux has turned a deep brown, around 3 more minutes
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Stir in the stock, chopped tomatoes, Worcestershire sauce, kielbasa, chicken and seasonings
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Cook at a simmer for 15 minutes then add the prawns and cook a further 10 minutes until they’re pink and done
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Serve over white rice
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In the USA they use Filé powder to thicken their gumbo. We don’t get that in Britain but you can use 1 tbsp cornflour / cornstarch mixed with a few tbsps cold water if you want to instead. Just stir it in while the pan is simmering and it’ll thicken the gumbo
