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How to Make Gluten-Free Chicken and Sausage Gumbo - A Step-by-Step Guide

Gluten-Free Chicken and Sausage Gumbo is a classic Southern Louisiana dish that is perfect for a cozy night in or a special occasion. This hearty and flavorful gumbo is a favorite among many, and with this gluten-free version, everyone can enjoy this soul-warming dish.

The secret to a delicious gumbo lies in the roux, which traditionally includes flour as a thickening agent. For this gluten-free version, we'll be using a gluten-free flour blend as a substitute, ensuring that the dish ...

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Ingredients

  • 1 (3 pound) whole chicken, or more to taste
  • 6 cups water, or more as needed
  • 1 cup millet flour
  • ¾ cup vegetable oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 pound andouille sausage, cut into bite-size pieces
  • 3 stalks celery, chopped
  • ½ cup chopped green onion
  • 3 bay leaves
  • 2 teaspoons salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon file powder

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 12
  • Yield: 12 servings

  • Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
  • Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
  • Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
  • Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
  • Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
  • Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

    • Nutrition

    438 cal.

    • Total Fat: 33g
    • Saturated Fat: 8g
    • Cholesterol: 72mg
    • Sodium: 788mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 10mg
    • Calcium: 29mg
    • Iron: 2mg
    • Potassium: 297mg

    Categories

    Stew recipes
    Soup recipes
    Main recipes
    Chicken recipes
    Sausage recipes