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Deconstructed Seafood Gumbo

Cajun salmon over rice with a dark, high-heat gumbo roux sauce, sautéed okra and carrots. All the flavor of gumbo, built as a bowl.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 bowls
Calories 790kcal

Ingredients

Cajun salmon

  • 1 1/2 lbs salmon fillet skin removed, cut into 1 1/2-inch cubes
  • 2 Tbsp Cajun or Creole seasoning
  • 1 Tbsp canola oil

Gumbo sauce

  • 1/4 cup canola oil
  • 1/4 cup gluten-free 1-to-1 flour such as Bob's Red Mill
  • 1 whole yellow onion diced
  • 1 whole green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tsp Cajun or Creole seasoning
  • 2 cups chicken stock
  • 1 tsp Worcestershire sauce
  • 1 tsp Louisiana hot sauce
  • salt and black pepper to taste

For the bowls

  • 1 cup long-grain white rice
  • 8 oz fresh okra sliced
  • 2 whole carrots diced
  • 1 Tbsp olive oil
  • 1 whole Fresno chili thinly sliced

Instructions

  • Cook the rice according to the package directions and keep warm.
  • Make the roux: heat the 1/4 cup canola oil in a heavy pot over high heat until it shimmers. Whisk in the flour and stir constantly for 4 to 6 minutes, until the roux turns the color of milk chocolate. Watch it closely so it does not burn.
  • Immediately add the onion, bell pepper and celery and stir for 4 to 5 minutes, until softened. Add the garlic and 2 tsp Cajun seasoning and cook 1 minute more.
  • Slowly whisk in the chicken stock, Worcestershire and hot sauce. Simmer 15 to 20 minutes, stirring often, until it thickens into a sauce. Season with salt and pepper.
  • Meanwhile, sauté the carrots and okra in the olive oil over medium-high heat for 6 to 8 minutes, until tender and lightly browned. Season with a pinch of salt.
  • Toss the salmon cubes with 2 Tbsp Cajun seasoning. Heat 1 Tbsp canola oil in a skillet over medium-high heat and sear the salmon about 2 minutes per side, until just cooked through.
  • Build each bowl: rice, a generous ladle of the gumbo sauce, the Cajun salmon, okra and carrots. Top with the sliced Fresno chili.

Notes

The gumbo base uses the same high-heat roux method as my Best Chicken and Sausage Gumbo.
Card rebuilt in October 2026 from the post and its photos; amounts are estimates. Nutrition is an estimate per serving.

Nutrition

Calories: 790kcal | Carbohydrates: 56g | Protein: 39g | Fat: 41g