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1
Fire roast the tomatoes and jalapenos by placing on a tin-foil-lined baking pan on the top shelf in the oven set at broil.
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2
Broil for 15 minutes, turning them halfway through.
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3
Meanwhile, create a roux by placing 1/4 cup olive oil in a medium sauce pan and heat on medium high.
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4
Whisk in the Bobs Red Mill gluten free flour blend, whisking constantly until it becomes a rusty brown color.
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5
Heat 2 tablespoons olive oil in large kettle and stir in garlic, onion, celery, and bell peppers.
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6
Cover and sweat vegetables, stirring occasionaly until the onions turn translucent.
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7
Saute shrimp over medium/high heat with the remaining 1 tablespoon olive oil (or butter) then sprinkle with salt and some smoked paprika and Cajun seasoning.
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8
Cook until the liquid given off by the shrimp is cooked out; set aside.
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9
Next, slowly whisk in about 1 cup of the veggie broth in the roux.
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10
Stir in the remainder of the vegetable broth in the large kettle with the onion, bell pepper, and celery, then mix in the Cajun seasoning and smoked paprika.
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11
Mix in the roux mixture.
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12
Once the liquid is simmering, stir in the fire roasted tomato, jalapeno, shrimp, parsnip, turnip, and yams.
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13
Cover and simmer until raw veggies are tender (roughly 15 minutes).
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14
Stir in the diced okra and simmer an additional 510 minutes.
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15
Salt and pepper to taste.
