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The Spruce Eats / Ashlae Warner
Nutrition Facts (per serving) | |
---|---|
626 | Calories |
34g | Fat |
46g | Carbs |
33g | Protein |
Nutrition Facts | |
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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. |
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
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1/2 cup vegetable oil, light olive oil, or canola oil
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1/2 cup gluten-free sweet rice flour, or rice flour
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1 1/2 cups chopped onions
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1/2 cup chopped celery
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1/2 cup chopped bell pepper
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1/2 cup sliced green onions
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10 ounces okra , sliced, or 1 package sliced frozen okra
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5 cups fresh or canned gluten-free chicken stock
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1 pound sliced gluten-free andouille sausage
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1 pound shredded cooked chicken breast
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1 pound fresh or canned tomatoes, peeled and chopped
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon thyme
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3 bay leaves (remove before serving)
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1/2 teaspoon cayenne pepper
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4 cups freshly cooked rice
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Fresh parsley, for garnish
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Dash Tabasco sauce, optional
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Ashlae Warner
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In a heavy stockpot set over medium heat, combine the oil and flour.
The Spruce Eats / Ashlae Warner
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Whisk continually until the mixture turns a deep caramel color.
The Spruce Eats / Ashlae Warner
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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.
The Spruce Eats / Ashlae Warner
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Put the okra in a separate heavy skillet and stir over medium heat until not "ropey," about 15 minutes. Remove from heat and reserve.
The Spruce Eats / Ashlae Warner
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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.
The Spruce Eats / Ashlae Warner
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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.
The Spruce Eats / Ashlae Warner
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