GF Chicken Sausage Gumbo

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. 

GF Chicken Sausage Gumbo plated

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.

GF Chicken Sausage Gumbo from Feed Your Soul Too

Making the Gluten Free Roux

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.

Cajun Chicken & Spice Ingredients

The gumbo cast of characters.

Gumbo Cast of Characters

Creating the caramel colored roux.

Creating the Caramel Colored Roux

The building of the gumbo.    

Building of the Gumbo

The GF Chicken Sausage Gumbo plated.

GF Chicken Sausage Gumbo Plated

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Chicken & Sausage Gumbo

Winging a Cajun recipe by throwing together a roux to add deep, rich flavor.

Course dinner

Cuisine Cajun, Gluten free, Seafood

Keyword Cajun food, comfort food, deconstructed, gluten free, one pot meal, seafood

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 people

Author Peter

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

1. 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!