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.
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.
The Cajun spiced chicken.
Building the Roux.
Building the Gumbo.
The Gluten Free Chicken & Sausage Gumbo Plated.
Best Chicken & Sausage Gumbo
This is a truly unique gumbo because it started with the roux and cooked everything in it to become truly the Best Chicken & Sausage Gumbo.
- 6 Whole Boneless Skinless Chicken thighs
- 2 Whole Smoked Beef Sausages diced
- 2 Tbsp Canola Oil divided
- 2 Tbsp Slap Ya Mama Cajun seasoning divided
- 1 Tbsp Smoked Paprika
- 2 Whole Medium Yellow Onions diced
- 2 Whole Green Peppers diced
- 2 Stalks Celery diced
- 4 Cloves Garlic minced
- 29 Ounces Stewed Tomatoes
- 12 Ounces Frozen Okra
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Louisiana Hot Sauce
- 1/4 Cup Canola Oil
- 6 Tbsp Gluten Free Flour
- 1 Tbsp File Powder
- 6 Cups Chicken Stock
- 2 Tsp Salt
- 2 Tsp Ground black pepper
Begin by spicing the chicken with the 1 tbsp of the Cajun seasoning and 1/2 the smoked paprika. Place 1 tbsp of canola oil in the skillet on medium high heat. Cook in 3 batches (add oil as needed). Add the chicken and the sausage and brown on both sides. Remove from pan and set aside. Finish the other batches.
Meanwhile, in a Dutch oven, heat the Dutch oven on high heat. Add the canola oil and the gluten free flour and begin stirring. 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 the onions, peppers and celery directly into the roux. Mix it constantly. After 4 - 5 minutes, add in the spices, mix and stir well. Next, add in the garlic. Cook for 1 minute. Add the stewed tomatoes and break up in the pot.
Add in all the stock. Mix well and once all the stock has been added, add in the worcestershire and the hot sauce. Simmer for 20 minutes. Mix thoroughly and add in the okra. Cook for a couple of minutes. Add back in all of the meat. Cover and cook for 10 minutes. (Taste for flavor - I added more seasoning). Uncover and finish by adding in the file powder. Mix well and the gumbo is ready.
Serve with rice. Enjoy!