Gluten-Free Chicken And Sausage Gumbo Recipe

Name: Gluten-Free Chicken And Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) whole chicken, or more to taste; 6 cups water, or more as needed; 1 cup millet flour; 3/4 cup vegetable oil; 1 white onion, chopped; 1 green bell pepper, chopped; 3 cloves garlic, chopped; 1 pound andouille sausage, cut into bite-size pieces; 3 stalks celery, chopped; 1/2 cup chopped green onion; 3 bay leaves; 2 teaspoons salt; 1/4 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 1 tablespoon file powder

Servings: persons

1 (3 pound) whole chicken, or more to taste
6 cups water, or more as needed
1 cup millet flour
3/4 cup vegetable oil
1 white onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1 pound andouille sausage, cut into bite-size pieces
3 stalks celery, chopped
1/2 cup chopped green onion
3 bay leaves
2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon file powder

1
Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2
Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3
Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
4
Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
5
Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
6
Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
7
Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (3 pound) whole chicken, or more to taste, 6 cups water, or more as needed, 1 cup millet flour, 3/4 cup vegetable oil, and more.

Yes, Gluten-Free Chicken And Sausage Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Chicken And Sausage Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions