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Gluten-Free Chicken and Sausage Gumbo
Gluten-Free Chicken and Sausage Gumbo
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Gluten-free chicken and sausage gumbo with millet roux served over buttery rice.
Ingredients:
  • 1 (3 pound) whole chicken, or more to taste
  • 6 cups water, or more as needed
  • 1 cup millet flour
  • 0.75 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
  • 0.5 cup chopped green onion
  • 3 bay leaves
  • 2 teaspoons salt
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon file powder
Instructions:
  • In a large stockpot, submerge the chicken in 6 to 8 quarts of water. Bring it to a boil, then simmer over medium heat for around 1 hour until the chicken is fully cooked and thermometer reads 165 degrees F (74 degrees C) when inserted into the thickest part of the thigh.
  • Take out the chicken from the water and let it cool on a work surface while keeping the chicken stock in the pot.
  • Heat millet flour and vegetable oil in a large frying pan over medium heat, stirring constantly until the roux is smooth and slightly darker than peanut butter, approximately 10 minutes.
  • Combine onion, green bell pepper, and garlic with the roux, gently sauté until aromatic for 2 to 3 minutes. Add this flavorful mixture to the stockpot filled with chicken stock.
  • Simmer the chicken stock mixture over medium heat, then add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper. Let it all simmer together for 1 hour.
  • Peel off skin from cooked chicken and discard. Pull meat from bones, chop into bite-size pieces, and discard carcass. Add chicken meat to broth mixture and simmer until heated through, 5 to 10 minutes.
  • Take the stockpot off the heat, and gently blend in the file powder into the gumbo while discarding the bay leaves.

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