We happened to have all the ingredients in the house for a decent gumbo. This one wouldn't have any okra, which was fine with Cranky. I only buy okra for one or two reasons, and he was happy with no reason.
Nothing special, except I want to share two new things.
One, I made the roux from Bob's Red Mill all-purpose gluten-free flour. I might not have celiac disease, but my gut is a lot happier without gluten. (Besides, I had eaten a little wheat in this morning's dim sum.) The roux came out great! I will do this again, for sure. A nice flavor, good thickening, colored up real dandy.
Two, I have some beautiful butternut squashes from last summer's backyard harvest to use. I cubed half a little one and stirred it in with the Cajun Trinity (the celery, onion and green pepper, though I confess my pepper was a poblano pepper for more flavor). It was like sneaking in extra shrimp (with the real shrimp and andouille sausage). What's not to like? Nutrients, bulk, eating up the pantry... Nice.
OK, all right, Three. We had a little dipping sauce left over from the Chinese dumplings. Tamari, a dribble of chili oil, and a petite splurt of rice vinegar. That went into the gumbo too. Now you know. Awesome.