Gumbo: The gluten-free, slow-cooker version

We were hankering for some gumbo the other day, and attempted a gluten-free version. And, since I'm a slow-cooker kind of gal, I went ahead and tried to modify it for that, too.

So...I made up the roux with sorghum flour and canola oil (although I don't think I got it quite dark enough), and sauteed the onions, garlic, celery, and peppers quickly in it. Then, I added a couple of teaspoons of cornstarch (since I wasn't sure how well the sorgum would thicken things up) and stirred in about a quarter of the needed broth - just enough to get roux and broth incorporated nicely. Then I tossed it and everything else (including the uncooked meat) straight in the crockpot (except the rice). I tried not to add as much liquid, but still ended up with too much and had to simmer it with the lid off for an extra long time. I think all told, it was cooked on high for about 3 hours, and then with the lid off for another two or so.

Verdict: It worked! Next time I'll only use a quart or so of the liquid, and increase it if needed. And the sorghum/cornstarch mixture worked great in place of the all-purpose flour. We'll definitely make it again.

-Thyme