Gluten-Free Gumbo
Published
This gluten-free gumbo is a hearty, one-pot Cajun comfort food loaded with tender chicken, smoky andouille sausage, and bold spices. Made with a rich gluten-free roux, fire-roasted tomatoes, and the classic base of onion, bell pepper, and celery. It delivers deep flavor without complicated steps. It’s perfect for anyone craving a cozy, comforting gluten-free dinner with only 15 minutes of prep.
There’s this idea that gumbo is complicated or fussy, but once I broke it down, I found it’s really just a simple method of layering techniques and flavors in one pot. Gluten-free gumbo is made with the roux as the heart of the recipe. Learning how to slowly brown a gluten-free roux without rushing it completely changed the game for me. From there, it’s just building flavor with smoky andouille, tender shredded chicken, the classic trinity of vegetables, and bold Cajun seasoning. When you take it step by step, this gumbo becomes far more approachable than it sounds, and the payoff is a rich, deeply flavored comfort food dish that tastes like it took all day.
What I Learned While Testing
- Not all gluten-free flours brown the same. I tested a few different 1:1 blends and learned quickly that some darken beautifully while others start to taste burnt before they ever reach that deep color. For me, a dark peanut butter shade is the safe sweet spot for a gluten-free roux.
- You cannot rush the roux. Every time I tried to turn up the heat to speed things along, the roux separated or developed a scorched smell. Keeping the heat at medium-low and whisking constantly is what gives you a smooth, rich base without burning it.
- The simmer time is where the magic happens. At 15 minutes, it tastes good. At 45 minutes, it tastes like real gumbo. Letting it gently bubble allows the flavors from the sausage, chicken, vegetables, and seasoning to fully blend and deepen.
- Gumbo should be rich, not greasy. A little oil on the surface is normal because of the roux and sausage, but if you see puddles forming, I skim them off while it simmers. That keeps the texture rich and silky instead of oily.
- This is even better the next day. After sitting overnight, the flavors settle and intensify. I almost prefer the leftovers, which makes this perfect for making ahead.
Gluten-Free Gumbo
Equipment
- 1 Dutch Oven or large saucepan
Ingredients
- 2 lbs. chicken breasts, boneless and skinless
- 1 large carrot, cut into large pieces
- 1 yellow onion, quartered
- 1 bay leaf*
- 1 tbsp black peppercorns
- 2 quarts water
- 12 oz. package of andouille sausage**, sliced into ½” pieces
- 1¼ cup yellow onion, diced
- 1¼ cup bell pepper, red and green, diced
- ½ cup celery, diced
- 3 tbsp garlic, minced
- 1 cup avocado oil
- 1 cup 1:1 GF flour
- 14.5 oz. fire roasted tomatoes***, 1 can
- 3 tbsp Cajun seasoning, I used McCormick GF Cajun Seasoning
- salt and pepper, to taste
- 1 tsp file powder
- hot rice for serving, optional
Instructions
- In a large pot or dutch oven, add the chicken, carrot, quartered onion, bay leaf, black peppercorns, and 2 quarts of water. Bring to a boil and simmer for 25-30 minutes, until the chicken is cooked, 160°F (71°C).
- Remove the chicken from the broth mixture. Reserve 5½ cups of the chicken broth. Discard the vegetables, bay leaf, and peppercorns. Alternatively, you can dice the onions and carrots and add them to the gumbo.
- With two forks, shred the chicken. Set on a large plate and set aside.
- In the same pot, add the andouille sausage. Cook until golden brown. Remove the sausage from the pan and place it on the plate with the chicken, leaving the fat drippings still in the pan.
- To the sausage drippings, add the diced onion, red and green bell pepper, celery, and garlic. Cook until tender and beginning to turn golden, about 8-10 minutes. Remove from the pot and add to the plate with the chicken and sausage.
- To the pot, whisk together the avocado oil and gluten-free flour blend. Cook on medium heat, whisking constantly for 30-45 minutes until the mixture turns to a dark peanut butter color. This step should not be rushed; it needs to gradually darken so it doesn’t separate. This step is the foundation of the gumbo.
- Whisk in the Cajun seasoning, salt, and pepper.
- Stir in the chicken, vegetables, sausage, tomatoes, and reserved chicken broth.
- Bring the gumbo to a simmer, and simmer for 30-45 minutes, stirring occasionally. This allows the gumbo to deepen in flavor and thicken.
- Remove the gumbo from the heat. Taste and season with additional salt and pepper if needed. Stir in the file powder. Serve on its own or with long-grain white rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Gumbo Step by Step
Gather all the ingredients together.
Build the broth: In a large Dutch oven, add 2 lbs. (700g) boneless, skinless chicken, 1 large carrot (61g) cut into chunks, 1 yellow onion (177g) quartered, 1 bay leaf, 1 tbsp (10g) black peppercorns, and 2 quarts (1.9l) of water. Bring to a boil, then reduce to a steady simmer for 25–30 minutes, until the chicken reaches 160°F (71°C) and is very tender.
Strain and reserve the broth: Remove the chicken and set it aside. Strain and reserve 5½ (1.3l) cups of the broth. Discard the carrot, onion, bay leaf, and peppercorns (or finely dice the carrot and onion to add back into the gumbo if preferred).
Shred the chicken: Using two forks, shred the chicken into bite-sized pieces while it is still warm and set aside on a large plate.
Brown the andouille sausage: In the same pot over medium heat, add 12 oz. (340g) andouille sausage sliced into ½-inch pieces. Cook until the edges are browned and slightly crisp, about 5–7 minutes. Transfer the sausage to the plate with the chicken, leaving the flavorful drippings in the pot.
Sauté the vegetables: To the sausage drippings, add 1¼ cups (125g) diced yellow onion, 1¼ cups (177g) diced red and green bell peppers, ½ cup (71g) diced celery, and 3 tbsp (24g) minced garlic. Cook for 8–10 minutes, stirring occasionally, until the vegetables are soft, glossy, and just starting to turn golden at the edges. Transfer to the plate with the chicken and sausage.
Make the gluten-free roux: Reduce the heat to medium-low. Add 1 cup (240ml) avocado oil and 1 cup (120g) gluten-free 1:1 flour to the pot. Whisk constantly for 30–45 minutes until the roux turns the color of dark peanut butter and looks smooth and thick like warm pudding. Do not rush this step. The mixture should darken gradually without smelling burnt or separating.
Season the roux: Whisk in 3 tbsp (27g) Cajun seasoning along with salt and pepper to taste. The roux will look very thick at this stage.
Combine the gumbo ingredients: Stir in the shredded chicken, browned sausage, sautéed vegetables, one 14.5-oz can fire-roasted tomatoes, and the 5½ cups (1.3l) reserved chicken broth. Stir well until everything is fully combined and the gumbo begins to loosen into a thick stew consistency.
Simmer to develop flavor: Bring the gumbo to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. The gumbo will deepen in color and slightly thicken as it cooks. If small pools of oil rise to the top, skim them off.
Finish and adjust seasoning: Remove the pot from the heat. Stir in 1 tsp of filé powder and taste for seasoning, adding more salt and pepper if needed.
Serve and enjoy: Serve the gumbo hot on its own or spooned over steamed white rice, if desired.
Serving Suggestions
I love serving this gluten-free gumbo spooned over fluffy long-grain white rice, or cauliflower rice, when I want to sneak in a few extra vegetables. Sometimes I’ll set out warm gluten-free buttermilk biscuits to soak up every bit of the rich broth. If I’m making this for a crowd, I’ll add a side of gluten-free cornbread or crackers to round out the meal. It’s one of my favorite dishes for game nights, easy weeknight dinners, and meal prep because it reheats so well and tastes even better the next day.
Storage Instructions
Let the gumbo cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 4-5 days. The flavors continue to develop as it sits, making leftovers especially delicious.
Freeze the gumbo without the rice in freezer-safe containers or zip-top freezer bags for up to 3 months. I like to portion it out so it’s easy to thaw just what I need.
Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the gumbo has thickened too much, add a small splash of chicken broth or water to loosen it back to the perfect consistency. Serve over freshly cooked rice.
This is an ideal make-ahead meal. Preparing it a day in advance gives the flavors time to settle and deepen, and in my opinion, it tastes even better the next day.
More Gluten-Free Comfort Dinner Recipes
- Gluten-Free Biscuits and Gravy: Flaky gluten-free biscuits topped with rich, peppery sausage gravy for a classic comfort breakfast made completely gluten free.
- Gluten-Free Baked Ziti: Tender gluten-free pasta baked in a rich tomato sauce with melty cheese and savory herbs for an easy, comforting Italian-style dinner.
- Gluten-Free Beef Stroganoff: Gluten-free beef and mushrooms in a creamy, savory sauce served over pasta for a cozy, comforting dinner classic.
