Gluten Free Louisiana Crab n' Shrimp Gumbo

The official cuisine of the State of Louisiana, it originated in the southern regions of that state during the 1700s. Gumbo combines the influences of French, West African Spanish and the Choctaw Indian (some claim there is also a German influence).  The West African influence is largely due to the use of the vegetable okra as a thickener. Okra originated in Africa, and its name is derived from the Bantu words “guingombo”, “kingombo” or “tchingombo”.  The French word is simply “gombo”.

The Choctaw contribution came in the form of the spice called filé powder; and finally the most recognized thickening agent is roux, the French base made of wheat flour and fat (clarified butter is now commonly used).

While there are several variations of gumbo, the two most popular are Creole and Cajun. The Creole version usually calls for shellfish, tomatoes, and a thickener while Cajun gumbo is generally based on a spicier dark roux, and will normally call for fowl or poultry (however shellfish is often added). Most times, sausage or ham will be added.                  

The recipe for this dish did not make it to any known published cookbooks until the latter part of the 19th century; and didn’t gain national acclaim until the 1970s when it was added to the U.S. Senate’s cafeteria menu to honor Allen Ellender, a Louisiana senator who served in the U.S. Senate from 1937 until his death in 1972.  

source: Folse, John. The Encylopedia of Cajun & Creole Cuisine. Gonzales (LA): Chef John Folse & Company, 2004.

 3 1/2 pounds Blue Crab claws, rinsed

5 quarts water

1 onion, halved

1 carrot, halved

1 teaspoon whole black peppercorns

1 bay leaf

2 fresh parsley sprigs

1 1/2 teaspoons salt

1 ½ Tbsp Old Bay

1/3 cup vegetable oil

1/2 cup Bob's Red Mill GF Sweet Rice Flour 

2 chopped large onions

1 chopped green bell pepper

2 chopped celery ribs

2 pounds lump Blue Crab meat

2 dozen shucked oysters, (set oyster juice to the side)

1 1/2 pounds peeled shrimp

1 cup sliced scallion greens

To make the roux

In a heavy skillet (cast-iron is always the best) mix flour and oil and cook over a moderately low heat for about 45 minutes, stirring constantly with a wooden spatula until the roux looks dark reddish-brown in color.  Add the chopped celery, onions, and bell pepper; stirring occasionally until soft.

To make stock

In a 10-quart heavy kettle, simmer the stock (uncovered) for 30 minutes then remove the crab claws with a large open spoon or tongs, transfer to a bowl and cool. Continue to simmer stock for an additional 15 minutes then pour through a sieve into a large bowl. Return stock to kettle and keep warm.

Place crab meat into a small bowl and set to the side.

When the stock is hot, add the roux using a large spoon. Stir well after each addition of roux, and bring to a boil, stirring. Simmer gumbo, stirring occasionally for 15 minutes.

Stir in crab meat and oysters with their reserved juice and simmer, stirring occasionally, until edges of oysters start to curl (about 2 minutes). Stir in scallions, cayenne, and salt to taste. 

Ladle gumbo over white rice in large bowls.