My gluten free experience has given me the opportunity to take some of my favorite recipes and gluten free them. Someone needs to come up with a verb for making gluten recipes without gluten.
I love Cajun food. I make gumbo with some frequency but not often enough. I have never before made this GF Chicken Sausage Gumbo. The challenge with gluten free recipes is that the gluten free flours act differently than there gluten partners. I do not know the science of it all but I know how this gluten free flour reacts.
In making the roux, the gluten free flour does not incorporate well into the oil, the fat. The mixture wants to stay lumpy. It is a must to take your time mixing the flour and fat. The gluten free flour is ultimately absorbed but the mixture is not as smooth as its gluten counterpart. The roux does get the caramel color that any Cajun chef comes to expect. The roux also did develop the creaminess that all of us gumbo loving eaters have come to expect.
Whenever I make gumbo I need to accommodate my wife’s “no beef” preference and my desire to eat kosher. Accordingly, I frequently make a chicken & sausage gumbo. Once in a while, I sneak in some beef sausage but my wife usually picks around the sausage. Here are a couple of my gluten gumbos including this EASY GUMBO and a GUMBO POT PIE. Notice the similarity in the color of the roux between the first gluten version and this post’s gluten free version.
My GF Chicken Sausage Gumbo builds its flavor by beginning with spicing the chicken. I used chicken andouille sausage and smoked sausage. The Cajun mirepoix provides the base and the texture in this delicious gumbo dish. Note too that I used chicken thighs for there extra flavor.
The ingredients for the Cajun Chicken.
The gumbo cast of characters.
Creating the caramel colored roux.
The building of the gumbo.
The GF Chicken Sausage Gumbo plated.
GF Chicken Sausage Gumbo
- 8 Whole Boneless Skinless Chicken Thighs cubed
- 4 Whole Chicken Andouille Sausages cut into 1" slices
- 2 Whole Beef Smoked Sausages cut into 1" slices
- 3 Tbsp Olive Oil divided
- 3 Tbsp Creole Seasoning divided
- 3 Tsp Smoked Paprika divided
- 3 Tsp Paprika divided
- 2 Tsp Cayenne Pepper divided
- 2 Whole Medium Yellow Onions diced
- 2 Whole Green Peppers diced
- 3 Stalks Celery diced
- 4 Cloves Garlic minced
- 4 Whole Plum Tomatoes diced
- 12 Ounces Frozen Okra
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Louisiana Hot Sauce
- 1/4 Cup Canola Oil
- 6 Tbsp Rice Flour
- 2 Leaves Bay Leaves
- 1 Tbsp File Powder
- 6 Cups Chicken Stock
Begin by spicing the chicken with two-thirds of the spices with the 1 tbsp of olive oil and marinate the chicken for at least 1 hour and up to overnight. Heat a Dutch oven with 1 tbsp olive oil over medium heat and brown the chicken. Remove from the pan and set aside. Next add all the sausage and brown on both sides. Remove from pan and set aside.
Heat 1 tbsp of the olive oil and add in the onions, peppers and celery and the remaining spices. Soften for 5 minutes. Add the garlic and cook for 1 minute. Remove from the pan and set aside.
Next, add the canola oil and slowly add in the rice flour. Mix in thoroughly. Once fully mixed keep stirring constantly. The color will turn darker and darker. Continue to cook until it obtains a deep rich color. Add in the stock a cup at a time. Mix well and once all the stock has been added, add in the worcestershire sauce, cayenne and bay leaves. Add back in the vegetables too. Mix thoroughly and add in the okra. Cook for a couple of minutes. Add all of the meat followed by the tomatoes. Cover and cook for 30 minutes. Uncover and finish by adding in the file powder. Mix well and the gumbo is ready.
Serve with rice. Enjoy!