No Roux Gumbo Recipe

This shortcut no roux gumbo can easily be made on a busy weeknight or can be transformed into a gluten free meal.

I live in Houston, Texas and there are a lot of Cajun transplants here. So although I’m not from Louisiana, I have been loving on their food and culture for awhile now. I had a really good friend from Louisiana at one of my old jobs and I would always LOVE when she brought in food to share with our team. Her mom would come to Houston to visit her sometimes and she made pralines so good you would want to cry. For our work Thanksgiving, my friend would always bring gumbo in. It was so good.

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When I was growing up, my mom loved to watch Justin Wilson, who had a really popular cooking show on PBS for many years. He was known for bringing Cajun cuisine out of Louisiana and onto the TV screens of Americans from other states. I also remember that he REALLY liked to cook with wine. He was a pretty funny guy.

I know that a lot of purists will say that gumbo isn’t a gumbo without a roux. I totally get that. As I mentioned above, I LOVE a good gumbo that has taken hours to make but sometimes we’ve just got to get dinner on the table, right? This gumbo is nice because it doesn’t take all day to make. You can also toss everything into a crockpot besides the shrimp and okra and cook it that way if you wish.

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I came up with this recipe based on my mom’s gumbo recipe which is heavily inspired by Justin Wilson. I once needed to get something on the dinner table while my mom was visiting (she’s also now on a strict gluten free diet) and I didn’t have gluten free flour so I came up with this rouxless gumbo recipe to save the day. No roux gumbo is super easy to make and it’s a delicious way to get dinner on the table.

What should I serve with this recipe?

Gumbo is usually a standalone meal served over fluffy white rice. If you would like to serve a side with it I would suggest a fresh green salad and crusty french bread with butter. Dessert suggestions include bread pudding, bananas foster, or custard with fresh berries.

What ingredients do I need for this recipe?

• Chicken breast
• Shrimp
• Andouille sausage or smoked sausage
• Frozen okra
• White onion
• Green bell pepper
• Celery
• Canned diced tomatoes with green chiles
• Chicken stock or broth
• Water
• Salt
• Pepper
• Cajun seasoning
• Garlic
• Paprika
• White rice (for serving)

I love using andouille sausage in gumbo. I also think smoked sausage (especially pecan smoked sausage) goes really well in this recipe.

Tony Chachere’s is also a great Cajun seasoning to keep on hand.

Is this recipe gluten free?

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The great thing about this recipe is that it can easily be made gluten free. Most of these ingredients are naturally gluten free, but be sure to double check the specific brands you’re using.

What kind of dish or equipment do I need to make this recipe?

For this recipe, I recommend using a dutch oven but you can also make this recipe in the crockpot. I’ll give separate crockpot instructions below.

How to make this recipe

To make this recipe, first gather all of your ingredients. You’ll need:

• 1 chicken breast chopped into medium sized pieces
• 1 pound of shrimp (peeled and de-veined)
• 1 pound of andouille sausage or smoked sausage chopped into slices (I recommend a pecan smoked sausage if you can find it)
• 2 cups of frozen sliced okra pieces
• 1 white onion chopped into fine pieces
• 1 green bell pepper chopped into small pieces
• 2 stalks of celery chopped into fine pieces
• 3 cups of chicken stock
• 1 cup water
• 1 can of diced tomatoes and chilies
• ½ teaspoon of salt
• 1 teaspoon of pepper
• 1 tablespoon of cajun seasoning such as Tony Chachere’s seasoning (you can use more for a spicier gumbo)
• 2 tablespoons of minced garlic
• 1 teaspoon of paprika
• White rice (cook per instructions on the box or package)

Begin by adding a little olive oil and butter into the bottom of a dutch oven. Add the onions and let them simmer. After they become translucent add the chopped the bell pepper and celery into the mix. Add the sausage slices into the mix as well as the chicken. I tend to do everything in one pot but if necessary feel free to sauté in a separate skillet and then add to the mix. Once everything is softened add the chicken stock, water, frozen okra, can of diced tomatoes and chilies. Stir the mix around well and then add the remaining spices and stir well. Turn to a boil and then let simmer for about an hour. The longer you simmer it, the better it gets. Add the shrimp the last ten minutes of cooking Prepare the rice as directed and then serve the gumbo on top.

How to make this recipe in the crockpot

To make this no roux gumbo recipe in the crockpot, gather your ingredients. Toss everything except the okra and shrimp into your crockpot. Cook on low for six to eight hours. Add the okra and shrimp during the last twenty minutes of cooking.

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