Gluten-Free Chicken and Sausage Gumbo
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Gluten-Free Chicken and Sausage Gumbo

1. Whole chicken, or more to taste - 1 (3 pound)
2. Water, or more as needed - 6 cups
3. Millet flour - 1 cup
4. Vegetable oil - ¾ cup
5. White onion, chopped - 1
6. Green bell pepper, chopped - 1
7. Garlic, chopped - 3 cloves
8. Andouille sausage, cut into bite-size pieces - 1 pound
9. Celery, chopped - 3 stalks
10. Chopped green onion - ½ cup
11. Bay leaves - 3
12. Salt - 2 teaspoons
13. Dried thyme - ¼ teaspoon
14. Cayenne pepper - ¼ teaspoon
15. File powder - 1 tablespoon

How to cook deliciously - Gluten-Free Chicken and Sausage Gumbo

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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