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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.Â
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.Â
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 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
Steps to Make It
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In a heavy stockpot set over medium heat, combine the oil and flour.
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Whisk continually until the mixture turns a deep caramel color.
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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.
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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.
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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.
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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.
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