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
Calories: 654kcal
Ingredients
For the GF Roux:
- 1 cup gluten free flour blend use a 1:1 type flour
- ¾ cup vegetable oil or avocado oil
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.
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.
- 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).
- 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.
- 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.
- Remove the gumbo from the heat. Stire in the
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.Leave a review or get more information on the recipe!
