Gluten-Free Chicken and Sausage Gumbo

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Description

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.

Ingredients

  • 1 (3 pound) whole chicken, or more to taste
  • 6 cups water, or more as needed
  • 1 cup millet flour
  • ¾ cup vegetable oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 pound andouille sausage, cut into bite-size pieces
  • 3 stalks celery, chopped
  • ½ cup chopped green onion
  • 3 bay leaves
  • 2 teaspoons salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon file powder

Instructions

  1. Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil
  2. reduce heat to medium
  3. and simmer until chicken is no longer pink at the bone and juices run clear
  4. about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh
  5. near the bone should read 165 degrees F (74 degrees C).
  6. Remove chicken from water and place on a work surface to cool
  7. retaining the resulting chicken stock in the stockpot.
  8. 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
  9. about 10 minutes.
  10. Mix onion
  11. green bell pepper
  12. and garlic into roux; cook and stir over low heat until fragrant
  13. 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
  14. Bring chicken stock mixture to a simmer over medium heat; add andouille sausage
  15. celery
  16. green onion
  17. bay leaves
  18. salt
  19. thyme
  20. and cayenne pepper and simmer for 1 hour.
  21. 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
  22. 5 to 10 minutes.
  23. Remove stockpot from heat
  24. stir file powder into gumbo
  25. and remove and discard bay leaves.

Prep Time: 20 mins

Cook Time: 2 hrs 20 mins

Total Time: 2 hrs 40 mins

Servings: 12

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