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.
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!