Gluten-Free New Orleans-Style Chicken and Sausage Gumbo
A bowl of gluten-free chicken and sausage gumbo is a passionate, creative dish as rich and complex as Louisiana itself, where it originated.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ½cup vegetable oil (light olive oil and canola oil both work well)
- ½cup gluten-free sweet rice flour (or rice flour)
- 1 ½cups onions ( chopped )
- ½cup celery (chopped)
- ½cup bell pepper (chopped)
- ½cup green onions (sliced)
- 10ounces okra (1 package frozen okra, sliced )
- 5cups gluten-free chicken stock (fresh or canned)
- 1pound sliced gluten-free andouille sausage
- 1pound chicken breast (cooked and shredded)
- 1pound tomatoes (peeled and chopped, fresh or canned)
- 2cloves garlic (minced)
- 1teaspoon salt
- ½teaspoon thyme
- 3bay leaves (remove before serving)
- ½teaspoon cayenne pepper
- 4cups freshly cooked rice
- Optional: parsley (for garnish)
- Optional: dash Tabasco sauce
Instructions
Step 1
Gather the ingredients.Step 2
In a heavy stockpot set over medium heat, combine the oil and flour.Step 3
Whisk continually until the mixture turns a deep caramel color.Step 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.Step 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.Step 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.Step 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.