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Cajun recipes just might be my favorite dishes of all. But being gluten free can really impact those recipes.
OR DOES IT. The base of the most well known Cajun dishes – Gumbo and etouffee – have a roux as its base. A roux is a mixture of flour and a fat, usually oil and sometimes butter. In a gumbo, oil is used and blended for a long time on the stove top so it develops a deep rich brown color. The sauce that is developed is a thick, almost gravy like consistency, that makes the recipe luxurious.
Gluten Free Chicken & Sausage Gumbo
This is probably a good point in this post to lodge a complaint against my wife. You say – DON’T GO THERE. Hold on a second. I have not mentioned what happened. When you read the recipe and all the steps, and see how long it takes to make a gumbo and see how the Dutch oven was almost overflowing; you will understand my angst that she left the pot out overnight. Did you hear that? After a couple of servings, we left the leftovers on the stove top. I was so bummed. Gumbo may even be better the next day.
This post could get really long if I don’t get to the recipe but I will bet many of you do not know the difference between gumbo, etouffee and jambalaya. Here is a LINK that provides a good explanation of the differences. I tried making a GLUTEN FREE version once before using rice flour. I did not like how the rice flour acted in the making of the roux. If you landed on this site and do not have to eat gluten free, here is a TRADITIONAL RECIPE. There are a lot of ingredients and steps in a gumbo recipe. You need to be prepared to roll up your sleeves and spend some time in your kitchen. I should also mentioned that the genesis for this recipe was the bounty I received from A CAJUN LIFE. Enjoy it!
The cast of characters.
Ingredients
The Cajun spiced chicken.
Cajun Spiced Chicken
Building the Roux.
Building the Roux
Building the Gumbo.
Building the Gumbo
The Gluten Free Chicken & Sausage Gumbo Plated.
Gluten Free Chicken & Sausage Gumbo Plated
Chicken & Sausage Gumbo
Winging a Cajun recipe by throwing together a roux to add deep, rich flavor.
Ingredients
- 1 1/2 Lbs Chicken thighs cut in 1" cubes
- 1 - 2 Lbs Beef smoked sausage
- 4 Tbsp Canola Oil divided
- 3 Tbsp Gluten Free Flour
- 2 Tbsp CajunCreole seasoning divided
- 1 Whole Medium Yellow Onions diced
- 1 Whole Green Peppers diced
- 1 Stalks Celery diced
- 3 Cloves Garlic minced
- 12 Ounces Frozen Okra
- 1 Tbsp File Powder
- 2 Cups Chicken Stock
- 1 Tsp Salt
- Tsp Ground black pepper
- 2 Tsp Worcestershire sauce
- 2 Tsp Louisiana hot sauce
- 4 - 5 Whole Carrots sliced
- 1 Tbsp Brown sugar
Instructions
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Begin by adding the chicken to a bowl and seasoning with each of the bourbon powders and a couple of teaspoons of the Cajun seasoning. In your Dutch oven, add a little oil. Once warm, add in the chicken and sear for 4 – 5 minutes. Remove from the skillet and cook the sausages until brown on each side. Remove from the skillet and set aside.
Now it is time to begin to make the roux. Add in the remaining oil and heat until it shimmers on medium high heat. Add the flour and mix in well. Stir frequently to avoid burning. Remember, we are using a quick cook method so tend to it the whole time. When you get a chocolaty color, it is time to start with the vegetables.
Add in the holy trinity and cook for 3 – 4 minutes. Next, add the garlic and cook for 1 minute. Now add in the can tomatoes and cook for a couple minutes to cook out some of the liquid. Follow with the chicken stock and once mixed in real well, add the bay leaves and the spices except for the file powder. Simmer for 10 – 15 minutes. You want the sauce to thicken up some. When thickened, add back in the chicken and sausage and simmer for 5 – 10 minutes. Finish by adding in the file powder and cook for another 2 minutes.
Serve with rice. Enjoy!
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