Joe bought a new soup and sandwich cookbook for me a couple of weeks ago. It’s a special publication by Cuisine at Home with beautiful pictures and ideas about ‘adding on’ a side dish to each soup or sandwich. He pointed out some of his favorites and then told me that he’s a simple man – he really just loves soup. My husband has a way of getting me to cook whatever he wants, so don’t be suprised if you see soups here more often – especially during the cooler months.
I’ve been gluten-free and sugar-free for six years in order to maintain my weight-loss. There are a whole lot of foods I haven’t eaten. Gumbo is one of them. I get a little obsessive when this happens because I don’t know what it’s supposed to taste like. I read about, I call people who’ve eaten it, I compare recipes, and try to find someone who’s eaten it to give me a taste comparison. Luckily, Joe’s had gumbo before and his verdict is that my gumbo is just as good as any he’s had. If you’ve had gumbo, give me your feedback too.
I used turkey kielbasa to make this a little healthier, too. Make sure to read the package carefully – many sausages contain sugar. I found this kielbasa at Whole Foods – made by Wellshire – and it’s all natural, free of preservatives, and free of antibiotics. Most importantly, it tastes great.
A little about roux…
I made lots of roux before going gluten-free so this I know about. Gumbo can be thickened with many things – this is thickened with roux, or an equal mixture of butter or oil and flour used to thicken sauces. You have to cook the roux long enough to get rid of the flour taste, keeping in mind that you either want the roux to be light or dark. A light roux is used for white sauces and soups where a dark roux is used for darker dishes. For this soup, you want a darker roux.
A regular gluten roux comes together and forms a ball when you’re cooking it. Not so with gluten-free rouxs. It cooks and thickens but doesn’t stick together. The first time I did it, I worried a little that it wouldn’t work but it works just fine. I got a little obsessive about this, too, and found a video by our beloved Gluten-Free Girl and Chef which will show you what it should look like. If you’re worried, watch the video.
This soup eats like a meal – I served it with mustard green from my CSA (The okra came from there, too. Veggies are so much better farm-fresh!) and skillet cornbread. Gumbo is usually served with sourdough or french bread and sometimes rice but I needed a good gluten-free shortcut. Cornbread was good enough for us.
Give me your feedback, please!
Two items – if you haven’t taken the poll in the brown sidebar, please do! I want to know what recipes you want to see here. Also, I started linking to the tools I use in the kitchen because I get so many e-mail inquiries. I thought it would be easier to just show you. Of course, if you buy it Amazon gives me a little money too. Something big like four percent. Maybe someday I’ll be able to cover my hosting costs.
This post is linked to What Can I Eat That’s Gluten-Free at The Gluten-Free Homemaker.