Gluten-Free New Orleans-Style Chicken and Sausage Gumbo

chicken gumbo in bowls

The Spruce Eats / Ashlae Warner

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.


  • 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. Gather the ingredients.

    gluten free chicken gumbo ingredients gathered

    The Spruce Eats / Ashlae Warner

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

    oil and flour in stock pot over heat with a whisk

    The Spruce Eats / Ashlae Warner

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

    oil and flour whisked over heat until a caramel brown

    The Spruce Eats / Ashlae Warner

  4. 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.

    vegetables for chicken gumbo in pot

    The Spruce Eats / Ashlae Warner

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

    cut okra in pot for chicken gumbo

    The Spruce Eats / Ashlae Warner

  6. 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.

    okra, chicken, sausage added to pot with stock

    The Spruce Eats / Ashlae Warner

  7. 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.

    chicken gumbo gluten free in serving bowls with pot

    The Spruce Eats / Ashlae Warner