Full-speed-ahead Gumbo

Gumbo is the perfect slow-cooked gluten-free meal. Cooking it for an extended period of time at low temperatures allows all the tastes from the mix of vegetables and fish to combine and enhance each other – the final dish is fantastic! It also has a wonderfully thick consistency which makes it a great match with rice or gluten-free quinoa.

Prep time: 15 minutes | Cooking time: 8 hours | Servings: 8

Image: jeffreyww/flickr.com

Ingredients

  • ½ pound (220g) shrimps, peeled and de-veined
  • 2 gluten-free chicken sausages, sliced
  • 4 cod fillets (1kg), cubed
  • 1¼ cups (250g) rice
  • 1 can (400g) diced tomatoes
  • 2 cups gluten-free chicken stock
  • 2 salmon fillets, cubed
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 2 red bell peppers, cored and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 tablespoons chopped cilantro

Directions

  1. Heat the oil in a skillet and stir in your gluten-free chicken sausages. Sauté these for about 2 minutes, then transfer your sausages to your slow cooker.
  2. Now add your cod, salmon, onion, garlic, bell peppers, rice, tomatoes and stock to your crockpot.
  3. Drop in your bay leaf and season with salt and pepper to taste.
  4. Cook your gumbo on ‘low’ for 6 hours, then throw in your shrimps. Cook for an additional 2 hours.
  5. Serve your gumbo warm, topped with chopped cilantro.

Calories: 308  Fat: 8.4g  Protein: 28.8g  Carbohydrates: 28.3g | Fiber: 1.6g | Sugar: 2.5g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!

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