Gluten-Free Chicken and Sausage Gumbo

Name: Gluten-Free Chicken and Sausage Gumbo
Total time: 140 min
Yield: 12 Servings
Ingredients: 🍗 1 (3 pound) whole chicken; 1 pound andouille sausage, cut into bite-size pieces; 🧅 1 white onion, chopped; 1 green bell pepper, chopped; 3 cloves garlic, chopped; 3 stalks celery, chopped; ½ cup chopped green onion; 🍃 3 bay leaves; 🧂 2 teaspoons salt; ¼ teaspoon dried thyme; ¼ teaspoon cayenne pepper; 1 tablespoon file powder; 1 cup millet flour; ¾ cup vegetable oil; 💧 6 cups water, or more as needed

Cost $25, save $15

Source: Recommended by CookPal

140 Min
12 Servings
$25

Gluten-Free Chicken and Sausage Gumbo

Cost $25, save $15

Source: Recommended by CookPal

140 Min
12 Servings
$25

INGREDIENTS

Protein
- 🍗 1 (3 pound) whole chicken
- 1 pound andouille sausage, cut into bite-size pieces
Vegetables
- 🧅 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- ½ cup chopped green onion
Spices and Flavoring
- 🍃 3 bay leaves
- 🧂 2 teaspoons salt
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 tablespoon file powder
Base and Roux
- 1 cup millet flour
- ¾ cup vegetable oil
- 💧 6 cups water, or more as needed

STEPS

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.

Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.

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.

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.

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.

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.

Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

NUTRIENTS

Per 1 serving

🔥

438

Calories

22
Protein
12
Carbs
33
Fats

💡 Use fresh ingredients for maximum flavor.Ensure the roux is smooth and golden brown for the best texture and flavor.Store leftovers in airtight containers for up to 3 days or freeze for longer storage.