Oven Baked Roux Mardi Gras Gumbo (Gluten Free)

Gluten Free Gumbo

Alton Brown’s oven baked roux technique is used here to reinvent my gumbo recipe.  This culinary genius has solved the problem that happens too often in making a gumbo – just when you think the roux is done enough, it goes from perfect to burnt in just seconds. But in the oven, the roux turns out perfectly medium brown.

I will be making this gumbo on Fat Tuesday (aka Mardi Gras) in a few days, and then I will think = Why don’t I make this more often? It is a flavorful bowl of goodness with just a little heat kick. Perfect for kicking the winter blahs!

== posted by Donna

Oven Baked Roux Mardi Gras Gumbo (Gluten Free)

 
Prep time
Cook time
Total time
 
Alton Brown's genius technique for making a perfect roux saves the day!
Author:
Recipe type: Soup
Cuisine: Cajun
Serves: 10 to 12 bowls
Ingredients
  • 1 cup peanut or canola oil, divided
  • 1 cup rice flour
  • 2 medium yellow onions, diced
  • 2 green bell peppers, diced
  • 2 stalks celery, diced
  • 6 skinless bone-in chicken thighs
  • 10 cups chicken broth
  • 8 ounces Andouille sausage, or other spicy smoked sausage
  • 2 cups fresh or frozen okra, sliced into ½ inch chunks
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon file powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons honey
  • 1 tablespoon Louisiana hot sauce, or cayenne pepper sauce
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9 by 13 baking pan, whisk together the oil and rice flour. Bake for 60 to 90 minutes, whisking occasionally. Check frequently after 50 minutes and remove from oven when roux is a medium brown color.
  3. Heat over medium high heat 3 tablespoons of oil in a large heavy bottomed Dutch oven or large stockpot. Place chicken in pan and saute about 4 minutes per side, until golden brown on both sides. Remove chicken and set aside.
  4. Stir in diced onions and continue to cook for another 3 to 5 minutes, stirring frequently until onions are translucent. Stir in celery and bell pepper. Slowly whisk in the broth and then the roux. Return the chicken to the pot. Lower heat to lowest setting and cover and slowly simmer for one hour, stirring occasionally to make sure bottom is not burning.
  5. Add in Andouille sausage, okra, Worcestershire sauce, file, paprika, honey and hot sauce. Cover and slowly simmer again for another 30 minutes, stirring occasionally.
  6. Remove from heat, add vinegar and salt and pepper to taste and serve over rice.

Other amazing gumbos:

Mrs Mooney’s Secret Gumbo, Half Baked Harvest
Maryland Style Crab and Shrimp Gumbo, Jeanette’s Healthy Living
Chick Pea Gluten Free Vegan Gumbo, The healthy Apple
Gumbo Ya-Ya, The Perfect Pantry
Lentil and sausage Gumbo, Never Enough Thyme

Comments

  1. says

    I love making different versions of gumbo. I’ve never baked mine though so this should be a fun change. I can’t wait to try it.

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