Vickys Gumbo, GF DF EF SF NF

Vickys Gumbo, GF DF EF SF NF

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


6 servings

  1. 3 tbsp bacon grease

  2. 3 tbsp gluten-free / plain flour

  3. 250 g green bell pepper, diced

  4. 300 g celery, diced

  5. 150 g broccoli stalks

  6. 150 g onions, chopped

  7. 400 ml hot chicken stock

  8. 1 handful chopped kale

  9. 400 g canned chopped tomatoes

  10. 4 tbsp Worcestershire sauce, see my GF recipe on my profile

  11. 2 pre-cooked chicken breasts, diced

  12. 225 g gluten-free pork kielbasa sausage, sliced

  13. 1 tbsp low-sodium salt

  14. 1 tbsp black pepper

  15. 1 tbsp thyme

  16. 2 bay leaves

  17. 1/2 tsp cayenne pepper or to taste

  18. 225 g fresh prawns / shrimp, shelled & deveined


  1. 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

  2. Add the chopped vegetables and cook down until the roux has turned a deep brown, around 3 more minutes

  3. Stir in the stock, chopped tomatoes, Worcestershire sauce, kielbasa, chicken and seasonings

  4. Cook at a simmer for 15 minutes then add the prawns and cook a further 10 minutes until they’re pink and done

  5. Serve over white rice

  6. In the USA they use FilĂ© 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

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