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My review
Gluten-Free Chicken and Sausage Gumbo
9
Matt
"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."
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Ingredients
2 h 40 m servings 438Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
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Reviews
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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 ...
8/28/2016
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. Tu...
5/18/2015
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...
8/6/2017
Delicious and easy! Used turkey sausage and quinoa instead of white rice. Very flavorful - will definitely make again!
2/17/2015
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.