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