GFCF Shrimp Gumbo

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My mom, a native of Louisiana, taught me how to make gumbo when I was a kid. I prefer gumbo with crawfish, but since that precious ingredient isn't available where I live, I use shrimp. Gluten-free flours have less protein and therefore produce a lighter-colored and lighter-tasting gumbo. C'est si bon!

Ingredients

1/4 cup safflower oil
2/3 cup rice flour
1/4 cup onion, finely chopped
1/3 cup celery, finely chopped
3 garlic cloves, minced
1/4 teaspoon each of black, white, and red pepper (or to taste)
3 cups chicken or vegetable broth (Pacific, Imagine Foods, 365 Organic)
2 pounds raw shrimp (or crawfish), peeled and chopped
1/2 teaspoon sea salt

1) In a heavy saucepan (do not use a non-stick pan), whisk together the GF flour and oil. Cook over medium heat, stirring constantly. Cook, scraping sides and bottom, for about 20 minutes, until the mixture turns reddish-brown, making the roux.
2) Add in onion, celery, garlic, and peppers. Stir constantly to cook vegetables to desired tenderness.
3) Gently pour in broth and stir until the mixture is smooth and creamy. Toss in shrimp and cook until the shrimp are cooked through, about 5 minutes. Do not over cook the shrimp.
4) Serve over a hot bed of rice.

Chicken and Sausage Gumbo Instead of shrimp, add 1 cup chopped GFCF andouille sausage (Han's All Natural) and 1 cup cubed chicken. Boil and then turn the heat down to simmer for 20 minutes until chicken and sausage are completely cooked. Optionally add 1 cup chopped frozen okra in the last five minutes and simmer until tender.