Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Lbs Salmon (cut in 1" cubes)
  • 4 Tbsp Canola Oil (divided)
  • 3 Tbsp Gluten Free Flour
  • 2 Tbsp CajunCreole seasoning (divided)
  • 1 Whole Medium Yellow Onions (diced)
  • 1 Whole Green Peppers (diced)
  • 1 Stalks Celery (diced)
  • 3 Cloves Garlic (minced)
  • 12 Ounces Frozen Okra
  • 1 Tbsp File Powder
  • 2 Cups Chicken Stock
  • 1 Tsp Salt
  • Tsp Ground black pepper
  • 2 Tsp Worcestershire sauce
  • 2 Tsp Louisiana hot sauce
  • 4 - 5 Whole Carrots (sliced)
  • 1 Tbsp Brown sugar

Instruction

  • Begin by spicing the salmon with the 1 tbsp of the Cajun seasoning. Place 1 tbsp of canola oil in the skillet on medium high heat. Cook the salmon until browned - 2 minutes. Set aside. Cook the okra in the same pan and set aside. Then, cook the carrots with some brown sugar until softened and set aside.Meanwhile, in a Dutch oven, heat the Dutch oven on high heat. Add the canola oil and the gluten free flour and begin stirring. Mix in thoroughly. Once fully mixed keep stirring constantly. The color will turn darker and darker. Continue to cook until it obtains a deep rich color. Add the onions, peppers and celery directly into the roux. Mix it constantly. After 4 - 5 minutes, add in the remaining Cajun spice, salt and pepper and mix well. Next, add in the garlic. Cook for 1 minute. Add in all the stock. Mix well and once all the stock has been added, add in the worcestershire and the hot sauce. Simmer for 10 minutes. Mix thoroughly and add in the okra. Cook for a couple of minutes. Add the salmon back in and cook for 3 or 4 minutes minutes. Finish by adding in the file powder. Mix well and the gumbo is ready. Serve with rice. Enjoy!