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Recipe: Gumbo California Style

This Recipe is from Karen Masterson-Koch's book Beyond Gluten Intolerance.  Make this delicious and hearty soup this Winter! Okra is such a unique vegetable and combined with  Filet Spice it is amazing!

81558545 - prawn and sausage gumbo with rice and red pepper

1-2 Pounds of Chicken or Shrimp or both

1 Pound of Sausage, cut into 1/2 inch slices

1 pound of Okra Fresh or Frozen, cut into bite  sized pieces

1 Large Onion chopped

2 Tbs Olive Oil

4 Tbs of Rice Flour, White Flour or Instant Roux

4 Cups of Chicken Broth, low sodium

1 Green Bell Pepper, diced

3 Stalks of Celery thinly sliced

2 Cloves of Fresh Garlic minced

1 Cup Stewed Tomatoes, diced

1/2 cup fresh parsley, chopped

2 bay leaves

1 tsp thyme

1 tsp savory

2 tsp File, ground Sassafras leaves

2 tsp soy sauce , wheat free low sodium

Pinch of Cayenne Pepper

Salt and pepper to taste

2 Green Onions, chopped

4 cups cooked Rice

In a large 6 quart Pot with lid heat olive oil on low heat and saute the onion for 2-3 minutes until translucent.  Add meat to the onions and sear it for about 3 minutes on each side and then remove the meat and onions from the pan.  In the pots drippings from the meat sprinkle the flour evenly and brown the flour on low. Stir the flour for 3 minutes until  bubbling is consistent then whisk  in chicken broth. Bring it to a boil and reduce to a simmer then add back in the meat, seasonings and herbs and put in all the vegetables besides green onions. Continue cooking for 1 hour on low.  Remove meat once cooked through and shred or cut meat into 1 to 2 inch pieces and return to soup. Can be served on top of rice. Top with extra Filet and chopped green onions!