135 minutes
This hearty, flavorful gumbo brings a taste of Cajun cuisine to your kitchen with a twist. Millet flour replaces traditional flour in the roux, giving it a unique character.
tablespoons
Shiitake Mushrooms, stemmed, caps sliced ¼ inch thick
0 oz
Cremini Mushrooms, sliced ¼ inch thick
0 oz
to taste
Portobello Mushrooms, sliced ½ inch thick
0 lb
Millet Flour
cups
Yellow Onion, ¼-inch-diced
cups
Celery, ¼-inch-diced
cups
Bell Pepper, ¼-inch-diced
cups
Garlic Clove, minced
cloves
cups
tablespoons
leaves
pinches
tablespoons
to taste
Cooked Rice
to serve
Scallions, chopped
cups
Filé Powder
to garnish
1. Cook Shiitake Mushrooms
Begin by heating 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the shiitake mushrooms and cook them covered for about 5 to 7 minutes, or until they become fork-tender. This method helps retain their moisture. Remove the cover and cook for another minute to let any excess moisture evaporate.
2. Cook Cremini Mushrooms
Next, heat 2 tablespoons of olive oil in the same skillet over high heat. Add the cremini mushrooms and cook them until they are browned. Transfer them to a bowl and sprinkle with a pinch of fine sea salt to enhance their flavor.
3. Cook Portobello Mushrooms
Add a bit more olive oil to the skillet if needed and sear the portobello mushrooms over high heat until they are golden brown on both sides. Transfer them to a paper towel-lined plate and sprinkle with a little salt.
4. Make the Roux
In the same skillet, add ½ cup of olive oil and warm it over medium-high heat. Whisk in the millet flour and stir frequently for about 1¼ hours. The key here is to keep stirring to prevent the flour from burning. You want the roux to achieve a rich, roasted chickpea color.
5. Cook Vegetables
Once the roux is ready, add the diced onion, celery, and green bell pepper. Cook until they start to soften, then add the minced garlic and cook for another 3 minutes.
6. Simmer the Gumbo
Transfer the roux mixture to a heavy-bottomed pot or Dutch oven. Gradually whisk in the vegetable stock and bring the mixture to a boil. Add the tamari, bay leaves, a pinch of cayenne pepper, and 1 teaspoon of salt. Let the gumbo simmer for about 45 minutes, allowing the flavors to meld together.
7. Add Mushrooms and Thyme
After the gumbo has simmered, add the cooked shiitake and cremini mushrooms to the pot and let them cook for another 5 minutes. Stir in 3 tablespoons of fresh thyme and cook for an additional 3 minutes. Season the gumbo with more salt and freshly ground white pepper to taste. Don’t forget to discard the bay leaves.
8. Serve the Gumbo
Serve the gumbo over cooked rice in bowls. Garnish each serving with the seared portobello slices, the remaining fresh thyme, chopped scallions, and a sprinkle of filé powder. Enjoy this hearty and comforting dish that brings the spirit of Cajun cooking to your table.
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The most critical part of any gumbo is the roux, which in this case, is made with millet flour for a gluten-free twist. Take your time to slowly toast the millet flour in the oil over medium-low heat. You're aiming for a deep, rich brown color without burning it. This can take between 15 to 30 minutes, so be patient and stir constantly. The color of the roux will dictate the final flavor and color of your gumbo.
Once you add the stock and bring the gumbo to a boil, reduce the heat and let it simmer gently. This allows the flavors to meld and the roux to thicken the gumbo. Resist the temptation to rush this step.
Finely chop your holy trinity (onion, bell pepper, and celery) for a consistent texture throughout the gumbo. Consistency in chopping ensures even cooking and flavor distribution.
Cajun seasoning can vary in heat and salt content. Taste as you go and adjust accordingly. It's easier to add more spice than it is to correct an overly spicy gumbo.
Feel free to tweak the recipe to your taste. Add more or less heat, include other vegetables like diced tomatoes for acidity, or experiment with different types of mushrooms or even some vegan sausage for additional heartiness.
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