I modified my mother's chicken and sausage gumbo recipe to make it gluten-free. Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won't notice the difference.

Matt
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Note:

The resulting gluten-free roux is not as thick and dark as the typical chocolate roux used in gumbo.

The gumbo should be served over steamed rice that has salt and butter added to taste. It is delicious immediately, but is even better reheated the next day.

Nutrition Facts

438 calories; 33.3 g total fat; 72 mg cholesterol; 788 mg sodium. 12.2 g carbohydrates; 22 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2016
I thought it was really good for a quick gumbo. I cooked bone in chicken thighs with a cajun spice rub in the cast iron skillet first took them out and made the roux in the same skillet with a little extra oil and regular flour. I also used boxed chicken stock. This reduced the cooking time to an hour and 20 minutes. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/18/2015
I chose this recipe because it seemed simple enough. The roux took 40 minutes of stirring not 10 min. I think it needs to be spiced up. But otherwise it is a good basic recipe. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/19/2016
I thought it was really good for a quick gumbo. I cooked bone in chicken thighs with a cajun spice rub in the cast iron skillet first took them out and made the roux in the same skillet with a little extra oil and regular flour. I also used boxed chicken stock. This reduced the cooking time to an hour and 20 minutes. Read More
(2)
Rating: 5 stars
08/28/2016
I made this though we are not gluten free here so I used regular flour. I also added 2 diced carrots and a cup of chopped okra in with the celery. I also doubled the spice to 1 teaspoon each. Turned out great. We served it over brown long grain rice with some butter. My brother added a bit of hot sauce but it was good for my son and I. Read More
(2)
Rating: 5 stars
05/18/2015
This recipe was great!!!! However the file powder is hard to find in stores and is best to be ordered online however no file okra is a great substitution. I doubled the spices for this recipe I recommend season to your liking. I used boneless skinless chicken thighs instead of a whole chicken. I still achieved lots of flavor. I will be making this again really soon. Read More
(2)
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Rating: 4 stars
12/19/2016
I thought it was really good for a quick gumbo. I cooked bone in chicken thighs with a cajun spice rub in the cast iron skillet first took them out and made the roux in the same skillet with a little extra oil and regular flour. I also used boxed chicken stock. This reduced the cooking time to an hour and 20 minutes. Read More
(2)
Rating: 5 stars
08/06/2017
Delicious and easy! Used turkey sausage and quinoa instead of white rice. Very flavorful - will definitely make again! Read More
(1)
Rating: 3 stars
02/17/2015
I chose this recipe because it seemed simple enough. The roux took 40 minutes of stirring not 10 min. I think it needs to be spiced up. But otherwise it is a good basic recipe. Read More
(1)
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Rating: 5 stars
11/24/2019
I’ve never used GF anything, but cooking for a friend. I couldn’t find the millet flour so I used a Pillsbury gluten-free flour. I am from cajun country where we make gumbo all winter long. I couldn’t believe how good this recipe turned out. The only change I made was to brown the flour before I added the oil. It goes a little faster for me and easier to control. I have splashed roux on my hand before (ouch). Granny told me to brown it first. Anyway, love the outcome of this recipe. Read More