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.
- 1/2 cup vegetable oil (light olive oil and canola oil both work well)
- 1/2 cup gluten-free sweet rice flour (or rice flour)
- 1 1/2 cups onions ( chopped)
- 1/2 cup celery (chopped)
- 1/2 cup bell pepper (chopped)
- 1/2 cup green onions (sliced)
- 10 ounces okra (1 package frozen okra, sliced )
- 5 cups gluten-free chicken stock (fresh or canned)
- 1 pound sliced gluten-free andouille sausage
- 1 pound chicken breast (cooked and shredded)
- 1 pound tomatoes (peeled and chopped, fresh or canned)
- 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
- Optional: parsley (for garnish)
- Optional: dash Tabasco sauce
In a heavy stockpot set over medium heat, combine the oil and flour.
Whisk continually until the mixture turns a deep caramel color.
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.
Put the okra in a separate heavy skillet and stir over medium heat until not "ropey," about 15 minutes. Remove from heat and reserve.
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.
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.