Gluten Free Gumbo with Vegan Sausage
My college age daughter has celiac disease. When she came home for Thanksgiving she requested gumbo. My challenge – to make a dark roux without wheat flour AND to create a type of sausage without gluten. Many processed meats have grains (filler) or have been processed in a facility that could cross contaminate. For someone with celiac, that is a continuous problem!
Ingredients
First you make a roux!
- ½-¾ cup Coconut oil
- ½-¾ cup Almond flour and coconut flour Equal parts of each
Cook and stir to make roux until quite dark but not burned!!
- 1 large Onion, chopped
- 2 branches Celery, chopped
- 1 Green Pepper, chopped (optional)
Saute’ these vegetables in the roux for about 20 minutes to softened vegetables but not burn the roux. Stir often
- 2 cloves Garlic, minced
- 4-6 cups Vegetable broth
- Okra desired amount
For Gluten Free – Vegan Sausage
- 1 14 oz can Red Kidney Beans drained and rinsed
- 1 small Onion, chopped
- 3 Cloves Garlic, coarsely chopped
- 1 T Tamari wheat free soy sauce
- ½ t Liquid smoke
- 1 t Paprika
- 1 t Thyme, dried
- 1 t Oregano, dried
- 1 t Black pepper
- ½ t salt
- Egg substitute to equal 1 egg
Use enough gluten free bread crumbs OR instant mashed potatoes to bind, but do not over use to dry these ‘sausages’. Mix well.
Place all the above ingredients in a food processor and pulse until finely chopped and well mixed. Stop to scrape down the sides of the bowl as needed. Roll mixture into 1” balls (about 24) and arrange them on a parchment lined baking sheet. Lightly brush them with olive oil. Bake the ‘sausages’ for about 25 min or until lightly browned at 400º, flipping them once halfway thorough.
Instructions
- My measurements are not precise. I’ve been making gumbo for a long time and just ‘wing it’.
- At this point, I add a various spices to taste Creole seasoning (check label if celiac) or create your own, which I add salt, pepper, paprika, cayenne pepper, Tabasco, parsley, Cook until thickening – I add okraIf you find that the gumbo isn’t as thick as you’d like – make a slurry of cornstarch and water.
- When the gumbo is finished cooking, place only the ‘sausages’ in the gumbo that you will be eating and allow to sit for about 30 min to infuse flavor. Because reheating these ‘sausages’ are fragile and can break apart. Serve over rice and top with scallions or parsley.Any leftover ‘sausages’ should be stored separately from the gumbo so they don’t get soggy and fall apart. ( I learned that the hard way!)And don’t forget potato salad! All native Louisiana folks know this is a must!
Bon Appétit!
Notes
This is basically how I made regular gumbo with the following changes –
I make roux with flour and oil. I also have a pre-made roux that I have made. I keep this in a jar in the refrigerator. It’s very handy for quick meals!
I use Worcestershire Sauce with the spices.
I add sausage, shrimp and chicken or any combination of those with other seafood.
