Despite visiting New Orleans nearly 3 years ago, it was only very recently that I attempted to make my own 'proper' gumbo. Gumbo requires a roux, and we all know what that means.
However, I just substituted plain flour for gluten free plain flour from Dove's Farm and it was surprisingly straightforward.
Start with half a block of butter, melt it down gently in a pan. Then gradually add the flour, stirring continuously until you have a smooth mixture, of a double cream consistency. Keep on a very low heat and stir. Then stir, and stir some more. Keep going for around half an hour. Gradually you will notice that the flour starts to darken. After half an hour, your roux will be a pleasant beige. You can stop there, or keep going until you have a chocolate coloured roux which is supposed to give a better flavour.
That is the base to your gumbo.
You will find a lot of gumbo recipes online and most of them require random American ingredients. You can make it as easy or as complicated as you like but try to stick to the essential base ingredients and make it your own. The ingredients in bold are known as the 'Holy Trinity' and form the base of many Southern dishes.
Chicken, sausage, prawns, rabbit, crayfish, catfish, oysters, ham, okra or a combination of!
Cook long and slow and serve with white rice.
Here is one of the more basic recipes I could find on realcajuncooking.com
Gumbo is a great winter warmer and I hope you'll give it a try.