Gluten-Free Chicken and Sausage Gumbo
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.
Gallery
Recipe Summary
Ingredients
Directions
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.