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    Jul 19, 2021 Modified: Jan 20, 2022by Lyn Corinne Liner This post may contain affiliate links.

    Creole Gumbo {Grain & Gluten Free}

    Jump to Recipe Print Recipe

    All of the south Louisiana flavor heavy hitters are in this one yum-delicious pot of grain and gluten free Creole gumbo, y'all!! My Trinity Roux forms the authentic flavor and texture base that you crave. Then, seasoned chicken, shrimp and loose crab meat, blue crabs, sausage and okra lend the sustenance to the pot. And the stewed tomatoes, tomato sauce, broth and seasonings put the finishing super tasty touches on this culinary crown jewel that makes the perfect year-round palate pick-me-up. Yep and yay...

    Grain & Gluten Free Creole Gumbo With Rice

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    It's a Gumbo Thing, Y'all, a Gumbo Thing...

    Even though it's now late July, I've been craving gumbo so bad that I whipped up a batch for us to enjoy in our jacket-cold south Louisiana air-conditioned home. I usually make Cajun chicken and sausage or seafood gumbos. And I love, love, love them and find no fault with them.

    However, sometimes I crave the tomato sauce and stewed tomatoes which are indicative of a traditional Creole gumbo. So, I purposed to make my gumbo a little different this time. And I went super BIG with the ingredients, as well.

    I used beef sausage and a sliced, seasoned chicken breast. And then I also used seasoned shrimp and loose crab claw meat. And at the end, I took this Creole gumbo to the ultimate top by adding cleaned blue crabs, or gumbo crabs, as we call them in south Louisiana to the pot.

    Of course, I started the gumbo with my Trinity Roux. And I cooked it down low and slow until I felt that all of the ingredients were cooked perfectly and the broth had reduced just enough.

    That's the thing with gumbo, y'all. It's not a quick dish, and that's what makes it so special. With this Creole gumbo, you can taste its slow-cooked savour in each bite and feel all of the love that you put into it all the way down to your toes. 

    How to Make Creole Gumbo Grain & Gluten Free

    Start the Creole gumbo by gathering all of the ingredients, and seasoning the shrimp, lump or claw crab meat and sliced chicken breasts. Then, set it all aside: 

    Blue crabs, seasoned chicken, lump crab meat and shrimp, chicken broth and veggies for gumbo.

    And brown the sausage in the bottom of your 7-quart enameled cast iron Dutch oven: 

    Browned sausage in a soup pot.

    Now, remove the browned sausage to a paper towel-line plate and start your doubled Trinity Roux:

    The Cajun trinity of onion, bell pepper and celery in an enameled Dutch oven.

    And then add the broth to the roux, and let it cook down for a few minutes: 

    Then, add the sausage, chicken, okra and seasonings to the pot: 

    Roux, broth, okra, sausage and veggies in a pot.

    Top with the stewed tomatoes and tomato sauce: 

    South Louisiana gumbo ingredients in a pot.

    And cook it for about an hour, stirring often: 

    Gumbo boiling in a Dutch oven.

    Next, add the shrimp and lump or claw crab meat: 

    Shrimp being added to soup in a pot.

    And the blue crabs to the pot, then cook for an additional 5 to 10 minutes before removing from heat: 

    Blue crabs being added to a pot full of Creole gumbo.

    And that's it y'all!!

    If you've never made Creole gumbo before, this process might seem daunting to you. But, I promise that all of the steps will naturally fall into place the first time, so by your second gumbo you'll be fearless and oh sooo on top of all things gumbo. Indeed.

    This Creole gumbo recipe is super near and dear to my heart, as I'm sure it will be to you once you try it. My Trinity Roux flavor and texture authenticates this gumbo, so there's no guesswork on your part. And, you can use whatever seafood, sausage and chicken parts you have on hand. So, you're bound to find all of the ingredients in your fridge or freezer one day that'll make this gumbo a very exciting, very easy dish to make for those you hold near and dear. 

    Share this grain and gluten free Creole gumbo with those whose love, companionship and loyalty have granted them a forever home in your heart. And see y'all on the yum side...

     

    A round white bowl filled with Grain Free & Gluten Free Creole Gumbo with cooked rice and cauliflower rice against a white backdrop.

    Creole Gumbo {Grain & Gluten Free}

    Flavor and texture-authenticated with my own Trinity Roux, this grain and gluten free Creole gumbo is a year-round delicacy that also fits into Paleo, low carb and keto diets.
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish/Holiday
    Cuisine: Cajun/Creole
    Keyword: creole gumbo, gluten free creole gumbo, grain free creole gumbo, Louisiana Creole gumbo, New Orleans Creole gumbo
    Prep Time: 30 minutes
    Cook Time: 2 hours
    Servings: 8 people
    Author: Lyn Corinne Liner | A Sprinkling of Cayenne

    Ingredients

    For the Seasoned Seafood & Chicken

    • 1 pound large shrimp, peeled and deveined
    • 8 ounces lump crab or crab claw meat, picked over for shells
    • 1 pound in-shell blue crabs, cleaned and separated
    • 1 chicken breast, cut into thin strips
    • 2 teaspoons Crystal hot sauce
    • ½ teaspoon lemon pepper
    • 2 teaspoons parsley flakes

    For the Grain & Gluten Free Creole Gumbo

    • 1 tablespoon oil or butter, if needed see notes
    • 12 ounces beef sausage, sliced
    • Double Trinity Roux, prepared with grain/gluten free chicken broth
    • 8 cups grain/gluten free chicken broth
    • 12 ounces frozen okra
    • 1 14.5- ounce can grain/gluten free stewed tomatoes with juice
    • ¾ cup grain/gluten free tomato sauce
    • 1 ½ teaspoons paprika
    • 1 ½ teaspoons onion powder
    • salt, black pepper and cayenne pepper to taste, if needed, at the very end of the cooking process, see instructions

    Instructions

    • Place the shrimp and lump or claw crab meat into a bowl.
    • Put the sliced chicken breast in a separate bowl.
    • Sprinkle the lemon pepper, parsley and hot sauce liberally over the seafood and meat in both bowls, then use your hands to coat the meats with the seasoning.
    • Set both bowls aside.
    • Brown the sausage in the bottom of a 7-quart enameled cast iron Dutch oven.
    • When the sausage is browned, remove to a paper towel-line plate.
    • Prepare the doubled Trinity Roux in the Dutch oven. (see notes)
    • When the Trinity Roux is ready, add the broth and cook for five additional minutes, using a wooden cooking spoon to pick up any browned pieces on the bottom of the pot that might have stuck while cooking the roux.
    • Add the sausage back to the pot along with the tomato sauce, stewed tomatoes, frozen okra, paprika and onion powder.
    • Bring to a rolling boil, then reduce heat to medium and cook for 45 minutes to 1 hour, stirring often and scraping the bottom of the pot with the wooden spoon each time you stir.
    • Add the seasoned shrimp, lump or claw crab meat and blue crabs to the pot.
    • Cook for an additional 5 to 10 minutes, or until the shrimp turn opaque and the blue crabs turn a deep reddish-orange color.
    • Taste and add the salt, black pepper and cayenne pepper now, if desired.
    • Remove from heat and serve with rice or cauliflower rice.

    Notes

    You will use 2 ⅔ cups of GF chicken broth when you make the Trinity Roux, so you'll need another 8 cups for the gumbo. If you find that the Trinity Roux is too dry or clumpy after you add the slurry, then add ½ to 1 cup additional broth to finish the roux. 
    Check all of the seasonings mentioned to ensure that they are clearly marked gluten free. 
    You will only need the tablespoon of butter or oil to brown the sausage if you have really lean sausage. Otherwise, the sausage will immediately start to release its own fat and negate the need for oil or butter. 
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