Hello everyone. Once again welcome back to another delicious lactose free recipe. A few years ago I went on an amazing trip to New Orleans with my family. Before I left I came up with a big list of iconic dishes that I had to try. The very top of that list was gumbo. Picture a dark stew, filled to the brim with seafood, meat, vegetables and a rich stock.
I tried gumbo back in New Orleans and I fell in love with it. I have been talking about it constantly to the annoyance to my family. I did a lot of research and tested a few batches to find the perfect recipe that was close to what I remember back in New Orleans. It does require a few ingredients and it takes a few hours but it is totally worth it in the end.
Now normally you would use andouille sausage. Unfortunately I was not able to find it in Australia so I used a good quality chorizo instead. You can also add seafood if you want. My family aren’t big seafood people so I opted to not use any. A very important part of this dish is okra. It is what we will be using to thicken up the gumbo along with the roux. Gumbo and okra are so intertwined that it would be simply wrong to make a gumbo without it. You can find it in some store either in cans, frozen or fresh.
This recipe comes from the one and only Paula Deen. I have made some alterations but of course the original recipe belongs to her.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
- Slice the chicken into small pieces.
- Place the oil in a large saucepan and place on medium heat.
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Cook the chicken in the saucepan until lovely and golden. Remove chicken from the saucepan.
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Slice the chorizo into 5cm slices. Place in the saucepan and cook until golden. Remove the chorizo and set aside.
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Place the flour in the saucepan with the oil along with 2tbsp of the margarine.
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Continuously stir. The colour will eventually change to a dark brown.
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Be careful to keep stirring as it can burn quickly. Set the saucepan aside to cool down. Congratulations you have just made the roux.
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Prepare the vegetables. Chop the onion and celery. De seed the capsicum and chop that too. Grate the garlic cloves. You can mince the cloves if you want, I prefer grating because it is quicker and easier.
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Return the saucepan back to the heat. Add the rest of the margarine (3tbs) and melt. Add the vegetables (onion, celery, garlic and capsicum).
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Add the Worcestershire sauce and parsley. Cook until softened.
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Add the stock and the extra stock cube. Stir well. Add the chicken and chorizo.
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Bring the gumbo to a boil then reduce the heat down to a simmer. Put a lid on the saucepan and leave to simmer for 45 minutes.
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Slice the okra and add it to the gumbo along with the tomato. You will notice that the okra is slimy. Don’t worry the slime is very important to the gumbo.
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Again, cover the gumbo and leave to simmer for an hour.
- Congratulations you have not made gumbo.
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Serve with rice, devour and enjoy.
