Gluten-Free Chicken & Sausage Gumbo

There are few things better than a pot of gumbo simmering away in the kitchen, especially on a rainy day. This gluten-free chicken and sausage gumbo is hearty, flavorful, and full of the Cajun flavors I love.

The key to a good gumbo starts with the roux. For this gluten-free version, I use King Arthur Measure for Measure Gluten-Free Flour and vegetable oil, cooking the roux slowly until it reaches a deep, rich brown color. It takes some patience, but that time is worth it. The roux gives the gumbo its color, depth, and rich flavor.

Once the roux is ready, the onion, bell pepper, and celery go in, followed by the broth and seasonings. Chicken thighs and andouille sausage simmer in that flavorful base until the chicken is fork tender and everything comes together.

Serve it over rice for a comforting meal that’s perfect for a rainy evening or anytime you’re craving a big bowl of Cajun comfort food.

Print Recipe

Gluten-Free Chicken & Sausage Gumbo

Servings: 8 Servings

Author: Rose Thicket Farms

Ingredients

• 1 cup gluten-free flour *
• 1 cup vegetable oil
• 1 large onion diced
• 1 large green bell pepper seeded and diced
• 2 stalks celery diced
• 2 quarts beef broth
• 2 cups water
• 2 teaspoons gluten-free beef bouillon
• 1 tablespoon Worcestershire sauce
• 4 pounds boneless, skinless chicken thighs diced
• 12 ounces smoked sausage (like andouille, etc…) sliced
• ½ teaspoon cayenne pepper
• 2 teaspoons salt
• ½ teaspoon dried thyme
• 2 bay leaves
• Cooked rice for serving

Instructions

• In a large Dutch oven, combine the vegetable oil and gluten-free flour over medium heat. Stir constantly for about 30 minutes, or until the roux develops a deep brown color. Keep stirring and watch the heat closely. You don't want the roux to burn.
• Add the diced onion, green bell pepper, and celery to the browned roux. Stir to combine and cook for about 5 minutes, until the vegetables begin to soften.
• Gradually add the beef broth, a little at a time, stirring as you go to incorporate it into the roux. Add the water, beef bouillon, Worcestershire sauce, cayenne pepper, salt, dried thyme, and bay leaves.
• Add the diced chicken thighs and sliced andouille sausage. Bring the gumbo to a boil, then reduce the heat and simmer for 1–2 hours, or until the chicken is fork tender.
• Taste and adjust the seasoning as needed. Remove the bay leaves before serving.
• Serve hot over cooked rice.

Notes

Notes:

For this recipe I used King Arthur Measure for Measure Gluten-Free Flour. 

You can use any combination of chicken that you have available.

Be sure to check labels and choose ingredients that are labeled gluten-free.

 

Did you make this recipe? 

Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms

This gluten-free chicken and sausage gumbo takes a little time, but it’s worth every minute. From the rich, flavorful roux to the tender chicken and smoky andouille, this is a comforting bowl of Cajun goodness.

If you’re looking for something sweet to serve after dinner, my Gluten-Free Pecan Praline Cake is a delicious way to finish the meal. The rich pecan praline topping makes it the perfect companion to a hearty bowl of gumbo.

If you’re craving a comforting gluten-free meal with plenty of Cajun flavor, put a pot of this gumbo on the menu. ❤️