Migraine-Free and Gluten-Free Gumbo

What is the perfect dish for a slightly chilly fall Sunday?
Migraine-free Gumbo of course! 

I love some gumbo, but it is much too risky for me to sample someone else's recipe.  There could be all kinds of crazy migraine triggers packed into this delicious dish in a restaurant.  So, here is the recipe I use...

Ingredients:
The roux:
1 cup vegetable oil
1 cup gluten-free flour (I used Bob's Red Mill Gluten-Free All Purpose Baking Flour)

The gumbo:
1.5 cups chopped shallots (shallots aren't a trigger...onions are a trigger)
1 cup chopped celery
1 cup chopped bell peppers
1 pound nitrate, nitrite and MSG free Andouille sausage cut into 1/2 inch slices (found at natural food store)
1.5 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
4 chicken breasts
18 large shrimp cut into bite size pieces (make sure your shrimp is preservative-free)
1 tablespoon Migraine-Free Dry Spicy Rub
2 teaspoons dried parsley
1/2 cup chopped green onions (green onions aren't a trigger...onions are a trigger)

In a large pot on stove I put 4 chicken breasts and the sausage in 7 cups of water.  I bring them to a boil then reduce to medium heat and cover.

I start the roux.  I put the vegetable oil and gluten-free flour on medium heat in a large pot on stove.  I stir this consistently for about 35 minutes until it turns dark chocolate brown.

I serve this gumbo over white rice.  I have been using a Jasmine rice lately that is easily prepared in about 20 minutes. I usually start cooking the rice as soon as I complete the roux.  The rice is simply prepared per the instructions on the bag.

Next I start chopping.  I chop the celery, bell peppers and shallots, and green onion.  I cheat on chopping the shallots and toss them into my mini food processor after removing the skin.

I now begin to peel and prep the shrimp.  Which basically entails peeling them and cutting them in thirds and the sprinkling them with some Migraine-Free Dry Spicy Rub.

When the chicken is cooked all the way through remove it and the sausage and cut both into bite size pieces. I make sure to save the water from the chicken and sausage. I add the water back in later after straining off the white fatty froth.   I cover the chicken in the Dry Spicy Rub.

I add the celery, bell peppers and shallots into the roux. I cook on medium heat until they begin to soften (about 5 minutes).

I add in the sausage, salt, cayenne and bay leaves.

I add back in the water from the chicken and sausage while straining off the white fat that has gathered at the top of the water.  I bring this to a boil and then turn down heat to medium-low heat uncovered.

I add in the shrimp and let it cook until they are completely pink and cooked.  I add in the parsley and green onions at the very end.  I serve this yummy concoction over the rice.  The fact that this a migraine-free gumbo makes it taste that much better:)