Ingredients:

  • 1/2 cup coconut oil or vegetable oil (120ml)
  • 1/2 cup brown rice flour (65g)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced (450g)
  • 1 pound shrimp, peeled and deveined (450g)
  • 6 cups chicken broth (1.4L)
  • 2 cups okra, sliced (300g)
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)

Instructions:

  1. Heat the oil in a large pot over medium heat. Gradually whisk in the brown rice flour, stirring constantly. Cook until the roux is a deep amber color (around 20-30 minutes).
  2. Add diced onions, bell peppers, and celery to the roux. Sauté for 5-7 minutes until softened.
  3. Stir in the minced garlic and sliced andouille sausage. Cook for another 5 minutes, letting the sausage brown slightly.
  4. Pour in chicken broth gradually, stirring to combine. Add okra, Cajun seasoning, thyme, and bay leaf. Bring to a simmer and let cook for 20 minutes.
  5. Add the shrimp and simmer until cooked through (about 5 minutes). Season with salt and pepper to taste.
  6. Ladle the gumbo into bowls over a scoop of white rice. Garnish with chopped green onions.