Gluten-Free Seafood Gumbo with Cassava Flour Roux

Seafood Gumbo (Cassava Flour Roux)

Ingredients

• 3/4 cup avocado oil, plus 1 tbsp
• 3/4 cup cassava flour
• 1 cup diced green bell pepper (about 1 medium)
• 1 cup diced yellow onion (about 1/2 large)
• 1 cup diced celery (about 2 stalks)
• 3 cloves garlic, minced
• 4 cups seafood stock
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp white or black pepper
• 1 bay leaf
• 1 cup frozen cut okra
• 12 ounces fully cooked andouille sausage or kielbasa, thinly sliced
• 1 lb peeled and deveined shrimp
• 8 ounces lump crab meat
• 8 ounces small oysters in their liquor (undrained)
• Freshly chopped parsley, optional for serving

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Heat a large pot or Dutch oven over medium heat. Add 3/4 cup avocado oil and 3/4 cup cassava flour, whisking or stirring to combine until there are no lumps. Cook the flour mixture, stirring constantly, until it browns to a deep reddish-brown — about 20 to 30 minutes. Keep the heat at medium to medium-low to avoid burning the roux; patience is key. The color you want is similar to peanut butter or a copper penny.
3. When the roux reaches that color, add the diced bell pepper, onion, celery, and minced garlic. Stir to combine; the mixture will thicken quickly. Continue to cook and stir for about 3 minutes to soften the vegetables and develop more depth of flavor.
4. While stirring, pour in 4 cups of seafood stock until the roux is fully incorporated. Add the thyme, oregano, cayenne, salt, pepper, and bay leaf. Bring the mixture to a brisk simmer, then lower the heat to maintain a gentle simmer. Cover and let it cook while you prepare the okra, stirring occasionally.
5. Spread the frozen cut okra on the prepared baking sheet and drizzle with the remaining 1 tablespoon of avocado oil. Roast in the oven until golden and slightly caramelized, about 20 minutes.
6. Meanwhile, slice the andouille or kielbasa and add it to the gumbo. Stir, cover, and continue to simmer while the okra roasts.
7. When the okra is done, stir it into the gumbo. About five minutes before serving, increase the heat to bring the gumbo to a rapid simmer, uncovered.
8. Add the shrimp, lump crab meat, and undrained oysters. Stir gently and cook until the shrimp are just opaque and cooked through, about 3 minutes. Remove from heat, taste, and adjust seasoning with additional salt or pepper if needed.
9. To serve, mound steamed white rice in bowls (about 1/4 cup rice per serving, or more to taste) and ladle roughly 1 cup of gumbo around the rice. Garnish with freshly chopped parsley, if desired. Serve immediately.