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Easy, Hearty Gumbo

Posted By Heather On April 29, 2009 @ 5:40 pm In Recipes,What's for Dinner? | 13 Comments


img_3150x [3]The heat wave we were having is gone, and now our 60 degree weather feels unusually cool. So, I’m back to making hearty warm foods. I love cajun gumbo. It’s one of those foods you can adjust to your liking. I like it full of yummy ingredients. And, I don’t think gumbo can be gumbo without okra! So, I’ve added it all in this one. I’ve made this a quick and easy recipe that you can throw together with the ingredients in your refrigerator/freezer. Of course, you can always make it with fresh ingredients, you just may need to adjust cooking times.

Easy, Hearty Gumbo


1 TBSP olive oil
1 medium onion, chopped
4 celery ribs, chopped
4 garlic cloves, minced
2 qts chicken broth (Make sure it’s gluten-free. I use Pacific brand.)
4-6 roma tomatoes, chopped (or 10 oz. can of diced tomatoes)
1 (4 oz.) can of diced green chiles
2 TBSP seasonings (I used Zatarains Creole seasoning.)
2 Cups chicken, cooked and cut into cubes (Great way to use up leftovers!)
1 lb. andouille sausage, sliced (Make sure it’s gluten-free.)
1 lb. okra, cut (Not always easy to find fresh okra. I used a bag of frozen okra already cut.)
1 lb. small shrimp (I used a bag of frozen shrimp previously cooked, deveined and peeled. What’s easier than that!)
2 TBSP cornstarch
2 Cups water


  1. In a large pot, heat up the olive oil over medium heat and saute onion, celery, and garlic until the onion is tender and translucent.
  2. Now add in the chicken broth, tomatoes, chiles and seasonings. Bring to a boil.
  3. Add chicken and sausage and let the gumbo simmer for 30 – 60 minutes to let the flavors mingle.
  4. Add okra and cook for about 20 minutes.
  5. Add the shrimp and cook for 5-10 minutes.
  6. Make a slurry by mixing 2 TBSP cornstarch into 2 cups cold water. Add to the pot, and bring it to a boil over medium-high heat, then reduce heat to a simmer. The slurry should slightly thicken the gumbo.

Additional Notes:

  • To serve, pour the gumbo over a scoop of rice.
  • I also served our gumbo with gluten-free baguettes by Against the Grain [4].  I sliced them and toasted it with a little butter. Wow! It was soooo good.
  • The cornstarch slurry [5] should be added at the end of the cooking. Once you’ve added the cornstarch slurry, don’t cook it too long or it could break down and become watery again.
  • This makes a large pot of gumbo – 10-12 servings.

For more gluten-free dinner ideas, check out What’s For Dinner Wednesdays [6] at the Gluten-Free Homemaker [7].

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[4] Against the Grain: http://www.againstthegraingourmet.com/store-locator.html

[5] cornstarch slurry: http://www.ehow.com/how_2271843_make-cornstarch-slurry.html

[6] What’s For Dinner Wednesdays: http://www.glutenfreehomemaker.com/2009/04/mexican-casserole-2.html

[7] Gluten-Free Homemaker: http://www.glutenfreehomemaker.com

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