Ingredients

The following ingredients have 6 Servings
  • ¾ cup + 1 tbsp avocado oil
  • ¾ cup cassava flour
  • 1 cup diced green bell pepper (about 1 medium pepper)
  • 1 cup diced yellow onion (about ½ large onion)
  • 1 cup diced celery (about 2 stalks)
  • 3 cloves garlic (minced)
  • 4 cups seafood stock
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne
  • 1 tsp kosher salt (plus more to taste if desired)
  • ½ tsp white pepper (black pepper is fine, also)
  • 1 bay leaf
  • 1 cup frozen (cut okra)
  • 12- ounces store-bought fully cooked andouille sausage or kielbasa (thinly sliced)
  • 1 lb peeled and deveined shrimp
  • 8 ounces lump crab meat
  • 8 ounces small oysters in their liquor (I buy the cartons from Central Market)
  • Freshly chopped parsley leaves (optional for serving)

Instruction

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
  • Heat a large pot, preferably a Dutch oven, over medium heat. Add ¾ cup of the avocado oil and ¾ cup of the cassava flour and stir until well combined and there are no longer any clumps. Cook, constantly stirring, browning the flour until it is a dark reddish/brown in color. This can take anywhere from 20 to 30 minutes depending on how hot your stovetop is. You *do not* want the stovetop too hot. Medium/medium-low is best to ensure you slowly brown the roux without burning it.
  • When your roux is a nice brown color (think peanut butter or a copper penny), add the bell pepper, onion, celery, and garlic and stir until well combined (it will thicken quickly) and continue to cook—browning the roux just a tad more and softening the vegetables, about 3 more minutes.
  • While stirring, pour in 4 cups of the seafood stock until well incorporated. Add the thyme, oregano, cayenne, salt, pepper and bay leaf and stir to combine. Bring the pot to a rapid simmer, then reduce the heat to a lighter simmer over medium-low heat, cover, and let cook while you prepare your okra, stirring occasionally.
  • Place the frozen okra on the prepared baking sheet and drizzle with the remaining 1 tbsp of avocado oil. Transfer to the oven and roast until golden, about 20 minutes.
  • Meanwhile, slice up your andouille sausage and add to the gumbo, stir to combine, cover and continue cooking while your okra is roasting.
  • When the okra is done roasting, add to the gumbo.
  • About 5 minutes prior to serving—get ready to add your seafood. When ready to add the seafood, increase your heat and bring to a rapid simmer, uncovered. Add the shrimp, crabmeat and undrained oysters and stir to combine.. Cook until the shrimp is just cooked through, about 3 minutes. Remove from heat, taste and add salt, if desired and serve immediately.
  • To serve, I use a ¼ cup measuring cup to scoop up the steamed white rice and place it in a mound in a bowl. Spoon approximately 1 cup of the gumbo around the rice. Garnish with freshly chopped parsley, if desired. Serve and enjoy!