Makes about 4 servings
1/3 plus 1 Tablespoon olive oil
1/3 cup Bob’s Red Mill Gluen Free Baking Flour
3/4 cup onion, diced
1/2 head garlic, finely chopped
Celery 1 stalk, diced
1/4 cup sausage diced
2 medium tomatoes, diced
2 Bay leaves
1 Tablespoon tomato paste
32 oz carton of stock, chicken or vegetable
1 tablespoons Cajun seasoning
Salt and pepper to taste
25 to 30 shrimp, peeled and deveined
Heat 1/3 cup oil on on high in a sauce pan for about 3 minutes.
Add the Gluten Free Baking Mix slowly and whisk until fully incorporated and lump free.
Cook until deep golden brown, stirring constantly
Set this aside to cool, this is your roux that will be added later.
Add 1 Tablespoon of olive oil to a pan and heat for about 2 minutes.
Add sausage and cook until browned
Remove sausage with a slotted spoon and set aside
Add tomato paste and fry for 1 minute.
Add onion, celery, garlic and tomatoes and cook for about 5 minutes
Add in the stock, bay leaves, sausage and cajun seasoning and bring to a boil
Whisk in the roux and cook until thickened slightly, 15 to 20 minutes
Turn the heat to medium and add shrimp and simmer until the shrimp are pink and fully cooked, taste the gumbo for seasoning and add salt and pepper to taste
Serve with rice and garnish with parsley and green onion
This is usually served with potato salad as a side
