Gluten-Free Chicken & Sausage Gumbo
Servings: 8 Servings
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.
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