Gluten-Free New Orleans-Style Chicken and Sausage Gumbo

Gumbo and rice in a white bowl
Lauri Patterson
Prep: 45 mins
Cook: 30 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
626 Calories
34g Fat
46g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 626
% Daily Value*
Total Fat 34g 44%
Saturated Fat 8g 38%
Cholesterol 87mg 29%
Sodium 1007mg 44%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 33g
Vitamin C 30mg 151%
Calcium 82mg 6%
Iron 3mg 16%
Potassium 929mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This gluten-free chicken gumbo recipe starts with a simple, deep, dark caramel-colored gluten-free roux, which is a combination of browned oil and flour.

Veggies—everything from onions, celery, bell pepper, garlic, and tomatoes—are added to give the gumbo texture and flavor. Okra is a signature of gumbo. 

The other ingredients are basic, easy to find, and economical, but gumbo is a passionate, creative dish. In place of chicken, you can use shrimp, oysters, crab meat, lobster, crawfish, roasted pork, duck, goose, or even pheasant. 

A bowl of gumbo is as rich, steeped in mystery and complex as Louisiana itself, where it originated. Making gumbo is an artful endeavor and the colors, aromas, and flavors–like a visit to New Orleans–are definitely worth the effort.

Ingredients

  • 1/2 cup vegetable oil, light olive oil, or canola oil

  • 1/2 cup gluten-free sweet rice flour, or rice flour

  • 1 1/2 cups chopped onions

  • 1/2 cup chopped celery

  • 1/2 cup chopped bell pepper

  • 1/2 cup sliced green onions

  • 10 ounces okra , sliced, or 1 package sliced frozen okra

  • 5 cups fresh or canned gluten-free chicken stock

  • 1 pound sliced gluten-free andouille sausage

  • 1 pound shredded cooked chicken breast

  • 1 pound fresh or canned tomatoes, peeled and chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon thyme

  • 3 bay leaves (remove before serving)

  • 1/2 teaspoon cayenne pepper

  • 4 cups freshly cooked rice

  • Fresh parsley, for garnish

  • Dash Tabasco sauce, optional

Steps to Make It

  1. In a heavy stockpot set over medium heat, combine the oil and flour.

  2. Whisk continually until the mixture turns a deep caramel color.

  3. Add chopped onions, celery, bell pepper, and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.

  4. Put the okra in a separate heavy skillet and stir over medium heat until not "ropey," about 15 minutes. Remove from heat and reserve.

  5. Add the stock, sausage, shredded chicken, tomatoes, reserved okra, garlic, salt, thyme, bay leaves, and cayenne pepper to the pot. Bring to a boil, reduce to low, and simmer for about 30 minutes.

  6. To serve, place 1/2 cup cooked rice in bowls and add steaming gumbo over the top. Garnish with parsley and a few drops of Tabasco if desired.