Gluten-Free Gumbo
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.
Servings: 8 servings
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
*Bay leaves are optional but beautifully traditional. I sometimes add an extra bay leaf while the gumbo simmers for a deeper, more classic Cajun flavor. It’s not required, but it adds a subtle earthy note that makes the broth taste even more authentic.
**Swap andouille for chicken sausage if the spice is too much.
***Use fire-roasted tomatoes for smokiness.
****Adjust Cajun seasoning to taste.
Nutrition
Serving: 1serving | Calories: 612kcal | Carbohydrates: 23g | Protein: 35g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 580mg | Potassium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3611IU | Vitamin C: 37mg | Calcium: 69mg | Iron: 3mg