Fire Roasted Gumbo

Fire roast the tomatoes and jalapenos by placing on a tin-foil-lined baking pan on the top shelf in the oven set at broil. Broil for 15 minutes, turning them halfway through.

Meanwhile, create a roux by placing 1/4 cup olive oil in a medium sauce pan and heat on medium high. Whisk in the Bob’s Red Mill gluten free flour blend, whisking constantly until it becomes a rusty brown color.

Heat 2 tablespoons olive oil in large kettle and stir in garlic, onion, celery, and bell peppers. Cover and sweat vegetables, stirring occasionaly until the onions turn translucent.

Sauté shrimp over medium/high heat with the remaining 1 tablespoon olive oil (or butter) then sprinkle with salt and some smoked paprika and Cajun seasoning. Cook until the liquid given off by the shrimp is cooked out; set aside.

Next, slowly whisk in about 1 cup of the veggie broth in the roux. Stir in the remainder of the vegetable broth in the large kettle with the onion, bell pepper, and celery, then mix in the Cajun seasoning and smoked paprika. Mix in the roux mixture. Once the liquid is simmering, stir in the fire roasted tomato, jalapeno, shrimp, parsnip, turnip, and yams. Cover and simmer until raw veggies are tender (roughly 15 minutes). Stir in the diced okra and simmer an additional 5–10 minutes. Salt and pepper to taste.