I’ve been passing up this bag of langostino tails at Trader Joe’s for weeks now trying to figure out what to do with them…salad? grilled? Oooooh, I know…GUMBO (in the cart they went)!!! If you can’t find any langostino, then just substitute shrimp or crawfish or a combination of both. Also, traditionally Gumbo is served over rice so if you are feeding a group that prefers this, you can always make a side of it and serve their portion of gumbo over the rice.
12 oz langostino tails
18 oz fully cooked Andouille Sausage (I used Aidells, All Natural, Cajun Style Andouille Smoked Pork Sausage)
7 cups broth of choice (bone, chicken, veggie)
2 cans (14.5 ounces each) organic, diced tomatoes
1 cup cut okra (fresh or frozen)
3 stalks of celery, chopped
1 large sweet onion, chopped
1 red bell pepper, chopped
1/2 tsp ground celery seed
1T olive oil
2T coconut flour
3T organic, unsalted butter
1T gumbo file powder (or preferred Cajun seasoning)
1 tsp sea salt
In a Dutch Oven or thick-bottomed pot, cook the broth and tomatoes (do not drain tomatoes ~ pour it all in) on medium-high heat.
In a skillet, melt butter on low heat. Add arrowroot and coconut flour. This will act as your “gumbo roux”. Butter is not traditionally used because it can burn easily, so make sure you keep your burner on low. Gradually add olive oil, salt and gumbo file powder, continually stirring. Add everything else immediately (everything should be chopped and ready to go!) and stir until well-coated and distributed.
Add approximately 1 cup of the broth/tomato liquid to the skillet. Bring to a boil. Reduce heat to a simmer and cover for 10 minutes. Add skillet ingredients to your broth in the Dutch Oven. Bring to boil. Reduce heat to a simmer and cover for 60 minutes. Enjoy!