EAT, DRINK & BE MURRAY
Eat & Drink
Eat & Drink
|Posted on August 28, 2014 at 8:00 PM|
Mr. Murray loves gumbo. Mr. Murray loves grits. Mr. Murray loves his gluten-free wife. However this wife didn't know how to make gumbo gluten-free. It is so easy! And it turned out great! This is a mild variation.
4 TBSP butter or 1/4 cup-ish oil
1 gluten-free sausage (Jimmy Dean's All Natural)
1/4 cup gluten-free all purpose flour (gf bisquick)
1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
3 celery stalks (chopped)
2 cloves garlic (smashed)
3 cups chicken broth (Pacific)
3 large tomatoes (quartered)
2 cups thinly sliced okra
3 bay leaves
2 tsp Cajun spice (Louisiana)* you can switch this to salt
2 tsp whole black peppercorn (optional)
1 tsp chili powder
1/2 lb raw shrimp
2 cups chicken broth
2 cups milk
1 cup grits
Heat large soup pot over medium-high heat. Add sausage and cook until browned on all sides. With a slotted spoon, transfer sausage onto plate.
Add butter (oil) to grease (equaling about 1/4 a cup). Whisk in flour. Cook over low heat, stirring constantly for 18-20 minutes, or until dark reddish-brown.
Stir in onion, bell peppers, celery stalks & garlic. Saute over medium heat until softened (about 6-8 minutes). Stir in chicken broth, tomatoes, okra & spices. Bring to a boil, reduce heat to low (simmer), covered for 30 minutes.
Meanwhile: the grits!
In a large pot or sauce pan add the chicken broth and milk. Bring to a boil on high heat. Once it is a rolling boil, whisk in grits until well combined. Reduce heat to low and simmer covered for 20 minutes, stirring every 3 -4 minutes. * You may want to add more liquid in after about 10 minutes, depending on your consistency.
Back to the Gumbo:
Add shrimp into gumbo. (you can do this at 25 mintues) Once it has almost fully pinkened, stir in sausage. Cook for 4 more minutes (this is when I tell Mr. Murray, dinner is ready). Remove bay leaves. Serve gumbo over grits. Enjoy!
Categories: Main course