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Ingredients
- 1 / 2 cup veg or canola oil
- 1 / 2 cup gluten free all purpose flour (I use Bob Red Mills or the SimplyGluten-Free brand
- 1 Celery Stalk chopped
- 1 / 2 Vidalia Onion chopped or yellow
- 1 red bell pepper
- 1 green bell pepper
- 1 small Jalapeno remove seeds unless you like it really hot!
- in I had some Hatch peppers too that were frozen and I threw onewith no seeds.
- 2 cloves garlic
- 1 / 4 cup sun-dried tomato pesto this is my secret ingredient!
- 2 Large Tomatoes chopped I used some from our summer garden that was frozen and did not use the juice
- 8 cup Cups Pacific Chicken Stock (I cooked three chicken breast the day before in the stock with some spices like Cheyenne cumin, fresh thyme, salt pepper and deboned it today and used aof the chopped chicken in the Gumbo, the rest made chicken salad)
- 1 /2 of beef sausage chopped up, we buy the gluten-free brand at HEB
- 1 lb shrimp
- kosher salt garlic pepper
- 2 cloves garlic
- 1 / 4 cup sun-dried tomato pesto this is my secret ingredient!
- 2 Large Tomatoes chopped I used some from our summer garden that was frozen and did not use the juice
- 8 cup Cups Pacific Chicken Stock (I cooked three chicken breast the day before in the stock with some spices like Cheyenne cumin, fresh thyme, salt pepper and deboned it today and used aof the chopped chicken in the Gumbo, the rest made chicken salad)
- 1 /2 of beef sausage chopped up, we buy the gluten-free brand at HEB
- 1 lb shrimp
- kosher salt garlic pepper
Ingredients
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Instructions
- In a heavy dutch oven heat the oil on about medium heat and whisk in the flour, keeping stirring and cooking until it turns brown color about like peanut butter. Add the celery, onion and peppers and garlic and sauté until tender. Whisk the stock back in and add in the tomato pesto (if you don’t have this use tomato paste). Simmer for about 3 hours and about 10 minutes before serving to add the chicken, sausage, and shrimp.
Recipe Notes
Enjoy the Journey! XO…
Gluten Free Lady Gluten Free
Lady www.glutenfreelady.com
