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Gluten-Free Gumbo

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This traditional gluten-free gumbo recipe brings the heart of Cajun cooking to your table! Made with okra, filé seasoning, and a gluten-free dark roux to create a thick, flavorful stew packed with andouille sausage, chicken, and shrimp. Hearty, comforting, and easy enough to enjoy any day of the week!

A bowl of gluten-free gumbo featuring shrimp, sausage, chicken, okra, and rice, garnished with green onions.

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Coming home with this New Orleans style gumbo on your dinner table is the perfect ending to a long day. Serve it with steamed white rice to soak up that flavorful broth (sorry, but I am not serving mine with potato salad!). And don 't forget a side of gluten-free cornbread!

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📖Why My Recipe Works

  • Oven Roux- Skip the stove, this foolproof method in the oven takes the work out of making a roux, plus you can make it in advance and freeze it for later.
  • Classic Protein- Traditionally shrimp, smoked sausage and chicken are all used but you can change it up. 
  • No Tomatoes- Because frankly, they just don't belong in gumbo.

🧾Ingredient Notes

  • Dark Roux - To make the roux, use a 1:1 gluten-free flour blend and vegetable oil. You can also use avocado oil or any oil with a high smoke point.
  • Cajun Holy Trinity- The base of all Cajun cooking: onions, celery, and bell peppers. If you're not using these three, you're not making authentic Louisiana cuisine!
  • Garlic- Don't skip and use fresh garlic!
  • Okra- This is an optional ingredient but is a staple in traditional gumbo. It also helps thicken the broth. Use fresh or frozen okra.
  • Andouille Sausage- If you don't have andouille, use your favorite smoked sausage.
  • Chicken- I like to use boneless skinless chicken thighs because they're flavorful and have a lot of fat. But chicken breasts will also work well.
  • Raw Shrimp- Use medium-sized shrimps, peeled and deveined. You can swap this with crab, crawfish, or skip it for a shellfish free version.
  • Chicken Stock- If you don't have chicken broth, you can use shrimp stock. 
  • Worcestershire sauce- Adds an umami flavor that complements Cajun flavors.
  • Cajun Seasoning- I recommend using my homemade Cajun blend, but store-bought will work in a pinch. 
  • Filé powder- An optional ingredient, but I highly suggest adding it. The broth will be thinner without it. 
  • For a spicy kick, you can add jalapeno slices, a dash of hot sauce, or a sprinkling of cayenne pepper.
Ingredients for gluten-free gumbo laid out on a surface, including chicken thighs, shrimp, andouille sausage, vegetables, spices, and seasonings, each labeled with its name.

⏲️How to Make Gluten-Free Gumbo

Three stages of making gravy in a cast iron skillet: light beige roux, medium brown sauce, and dark brown finished gravy, reminiscent of gumbo, all on a beige countertop.
  1. When making the roux in the oven, you need to check it every 20-30 minutes make sure that it's browning properly and not burning. The roux is ready when its dark brown in color and has a soft cookie dough consistency. 
Cooked chicken pieces in a white pot and gluten-free sliced sausages in a white bowl, set on a light counter with a wooden spatula and cloth nearby, ready to transform into a delicious gumbo.
  1. Brown the sausage over medium heat then remove from the pan, but don't drain the sausage drippings. Cook the chicken in the same pan to get all the smoky flavors. Sear the chicken until juicy and golden brown on each side.
A pot of gluten-free gumbo brimming with a savory mix of chopped vegetables like celery, onions, and carrots sits invitingly on a light-colored surface.
  1. Sauté your holy trinity until softened, then add the garlic and cook for just a minute so it doesn't burn.
A white pot containing a gluten-free mixture of sautéed vegetables, including green bell peppers and onions, sits on a countertop next to a wooden spatula and a cloth, reminiscent of the vibrant flavors found in a classic gumbo.
  1. Add the roux and stir to coat the vegetables well.  Season to taste with Worcestershire sauce and Cajun seasoning (leave some to season the shrimp with!).
A pot of gluten-free gumbo with sliced sausage, okra, and a rich broth. The dish appears seasoned and ready to serve, with a white towel partially visible beside the pot.
  1. When you add the chicken stock, whisk slowly to avoid clumps of roux. Adding it slowly will help it incorporate smoothly into the base. Add the cooked chicken and sliced sausage back to the pot and let it simmer gently for 30 minutes.
A pot of gluten-free sausage and vegetable gumbo, garnished with chopped herbs, is placed on a light-textured surface with a cloth nearby.
  1. Add the okra and Cajun-seasoned shrimp at the end of cooking to soften without overcooking them.

    Remove from heat and sprinkle with filé powder and chopped parsley.
A pot of gluten-free gumbo with sliced sausage, okra, and a rich broth. The dish appears seasoned and ready to serve, with a white towel partially visible beside the pot.
  1. Ladle into bowls and serve with hot steamed rice!
Gluten-free bowls of gumbo brimming with shrimp, sausage, and rice, garnished with green onions, are artfully arranged on a wooden board.

👩🏻‍🍳 Expert Tips

  1. After searing the chicken, deglaze the pan with chicken stock to get all the brown bits in the pan.
  2. Gumbo tastes even better the next day! If you have time, let the gumbo sit for a few hours or overnight in the fridge before serving to let the flavors develop.
  3. There is no substitute for file powder (made from dried sassafras leaves). It isn't expensive and I like to add a little sprinkle on top. 

More Gluten-Free Cajun Recipes

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A bowl of gluten-free gumbo brimming with shrimp, sausage, okra, and chicken is served alongside a mound of white rice and garnished with vibrant green onions.

Gluten-Free Gumbo

All you need is a warm bowl of gumbo packed with rich and smoky Cajun flavors! Savory sausage, tender chicken, and shrimp come together in this comforting dish that's perfect for any occasion. This version is made with my special gluten free roux made in the oven.  
Servings: 8
Prep: 0 minutes
Cook: 3 hours 15 minutes
Total: 3 hours 15 minutes
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Ingredients
  

For the GF Roux:

For the GF Gumbo:

  • 2 Tablespoons vegetable oil
  • 12 ounces andouille sausage sliced
  • 1 pound chicken thighs cut into 1 inch
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup onion diced
  • 1 bunch scallions diced
  • 1 cup green bell pepper diced
  • 1 cup celery diced
  • 6 cloves garlic minced
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Cajun seasoning
  • 6 cups chicken stock
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1 cup sliced okra (fresh or frozen) optional
  • 1 pound raw shrimp peeled and deveined
  • 2 Tablespoons chopped parsley
  • hot cooked rice. for serving
  • filé powder

Instructions
 

For the GF Roux:

  • Preheat oven to 350 F degrees.
  • In a heavy skillet, combine the flour and oil. Whisk until the mixture is smooth. Place the pan in the oven for approximately 2 to 2 ½ hours, stirring it thoroughly every 20 to 30 minutes until the roux is the color of chocolate and the consistency of a soft cookie.
    1 cup gluten free flour blend, ¾ cup vegetable oil

For the GF Gumbo:

  • In your dutch oven, brown the the sausage in the oil over medium heat. Sprinkle the chicken pieces with salt and pepper. Remove the sausage (don't drain the fat) and add the chicken. Brown on all sides and saute until cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
    2 Tablespoons vegetable oil, 12 ounces andouille sausage, 1 pound chicken thighs, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Add the diced onions, bell pepper, and celery to the pot and sauté for 5-7 minutes, until softened. Add the garlic and cook for another minute. Stir the prepared roux into the vegetable mixture, ensuring it coats everything well. Add the Worcestershire sauce and Cajun seasoning (hold a bit of seasoning back for the shrimp).
    1 cup onion, 1 bunch scallions, 1 cup green bell pepper, 1 cup celery, 6 cloves garlic, 1 Tablespoon Worcestershire sauce, 2 Tablespoons Cajun seasoning
  • Slowly add the chicken stock, whisking as you go. Add back the chicken and sausage and add the bay and thyme (you can tie together to make a bouquet garni). Bring to a gentle simmer and cook for 30 minutes.
    6 cups chicken stock, 2 bay leaves, 6 sprigs fresh thyme
  • With 10 to 15 minutes left add the okra. Sprinkle the shrimp with a little Cajun seasoning. Add with 5 minutes left in the cooking.
    1 cup sliced okra, 1 pound raw shrimp
  • Remove the gumbo from the heat. Stire in the
    hot cooked rice. for serving, filé powder, 2 Tablespoons chopped parsley

Notes

  • Dark Cajun roux can be made with fat (butter, bacon drippings, etc) but a neutral oil is easiest when working with gluten-free flour to prevent burning.
  • Make a double batch, roux can be kept in the refrigerator for two months, or in the freezer for six months.
  • Prep all your ingredients while the roux is cooking to save time. 
  • Okra: If using fresh okra add it with the other veggies. Frozen okra gets added with about 10 minutes left in the cooking. 
  • Cajun Seasoning: I recommend making my homemade Cajun seasoning blend. If you use store-bought, check the salt content. Most are really just Cajun seasoning salt which is way too salty for this recipe 

🌡️Storing Leftovers

Store leftover gumbo in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months.
Reheat it gently on the stove over low heat and stir occasionally to prevent it from burning. Add a splash of chicken stock or water if it has thickened too much.

Equipment

Nutrition

Calories: 654kcal | Carbs: 24g | Protein: 32g | Fat: 48g | Fiber: 3g | Sugar: 6g
Author: Jen Wooster
Course: Main Course
Cuisine: American, Cajun, Southern
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