Lagasse Girls' Gluten-Free Gumbo

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 525.6
  • Total Fat: 30.7 g
  • Cholesterol: 63.2 mg
  • Sodium: 205.6 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 21.7 g

View full nutritional breakdown of Lagasse Girls' Gluten-Free Gumbo calories by ingredient
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Adapted from "The Gluten-Free Table" by Jilly Lagasse and Jessie Lagasse Swanson -- a bit of an indulgence! Adapted from "The Gluten-Free Table" by Jilly Lagasse and Jessie Lagasse Swanson -- a bit of an indulgence!
Number of Servings: 8


    1 cup Bob's Red Mill gluten-free all-purpose flour
    1 cup canola oil
    1-1/2 cups chopped yellow onion, (about 1 large onion)
    1 large green bell pepper, cored, seeded, and chopped (about 1 cup)
    4 cloves garlic, crushed
    1 pound Trader Joe's chicken andouille sausage, sliced into bite-size rounds
    2 teaspoons roughly chopped fresh thyme leaves
    1/4 teaspoon cayenne pepper, more if desired
    3 bay leaves
    Black pepper to taste
    3 cups chicken stock
    3 cups water
    1/2 pound medium shrimp
    3/4 pound halibut, cut into bite-size chunks
    1/2 cup thinly sliced green onions (about 5 green onions)
    1/4 cup chopped fresh parsley

    1/2 cup cooked white rice per serving (not in recipe calculations


You can use any kind of protein here, or make it vegetarian by adding extra vegetables instead and using vegetable broth instead of chicken stock.


In a large (8- to 10-quart) soup pot, combine the flour and oil over medium heat stirring constantly and gently for 20 to 25 minutes to make the roux.

Add the onion, bell pepper, and garlic, into the pot. Stir and cook until the vegetables are slightly softened, about 5 minutes.

Add the sausage, thyme, cayenne, bay leaves and a bit of pepper to the pot. Stir and cook for an additional 5 minutes. Add the liquids and stir until well combined. Turn the heat to high and bring to a gentle boil.

Once boiling, turn the heat down to low and simmer uncovered for 1 hour, stirring frequently.

Add the halibut to the pot and simmer uncovered for an additional 10-15 minutes, stirring frequently and skimming off any fat that may rise to the top.

Add the shrimp and cook another 5 minutes.

Turn off the heat, remove the bay leaves, and stir in all but a tablespoon or so of the green onions and parsley. Serve immediately in deep bowls over the cooked rice, garnished with a sprinkling of the remaining green onions and parsley over the top.

Serving Size: Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user GIRANIMAL.

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