Mrs. Elie’s Creole-Style Gumbo

Name: Mrs. Elie’s Creole-Style Gumbo
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 1 tablespoon minced fresh parsley; 1 pound (455 g) crabmeat, picked and cleaned; 6 cloves garlic, chopped; Kosher salt; ½ teaspoon cayenne (optional); ¼ cup (24 g) filé powder; 8 ounces (225 g) crab claw meat; 1 pound (455 g) gluten-free Creole-style hot sausage, cut crosswise into ¼-inch (6-mm) slices; 1½ pounds (680 g) fresh or frozen okra, sliced crosswise into ¼-inch (6-mm) rounds; ½ cup (120 ml) peanut oil; 1 carrot, peeled and diced; 2 white onions, diced; Steamed rice, for serving; Freshly ground black pepper; 2 pounds (910 g) gluten-free smoked sausage, cut crosswise into ¼-inch (6-mm) slices; 4 bay leaves; 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole Seasoning; 1 bunch scallions, green and white parts, chopped; 1 green or red bell pepper, chopped; 2 pounds (910 g) medium to large shrimp; 6 stalks celery

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

This recipe is adapted from one by Mrs. Elie, a famous Cajun chef from New Orleans whom I read about in Smithsonian Magazine. Mrs. Elie was lauded for her gumbo, which, in some circles, is as prestigious an honor as being president. The key to any good gumbo is a well-blended brown roux. The Donut & Fritter Blend makes one that gives this gumbo the kind of flavor and texture that Mrs. El