Name: Gluten-Free Chicken and Andouille Sausage Gumbo Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 ½ lbs boneless skinless chicken thighs; 12 oz Andouille sausage, sliced into 1/8 inch thick coins; 2 cups white onion, finely chopped (about 1 large onion); 4 celery stalks, finely chopped; 3 medium bell peppers (mix of red, yellow and green), chopped; 3 cloves garlic, minced; 14 oz canned chopped tomatoes; 3 stems fresh thyme; 3 bay leaves; 1 tbsp fresh parsley, minced; 12 oz fresh okra, cut into 1/8 inch rings; ½ cup avocado oil, plus an additional 2 tbsp for searing chicken; 2 cups 1:1 gluten-free all-purpose flour (divided; recommended King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten Free Flour); 2 tsp garlic powder (divided); 2 tsp onion powder (divided); 2 ½ tsp Cajun seasoning (divided; homemade Emerils’ Original Essence recommended); 2 tsp kosher salt (divided); 1 tsp black pepper (divided); 8 cups chicken stock

Jump to Recipe· 4.2 from 82 reviews

If you have been dreaming of a hearty, flavorful dish that brings a taste of Louisiana right into your kitchen without worrying about gluten, then this Gluten-Free Chicken and Andouille Sausage Gumbo Recipe is exactly what you need. It’s a rich, soulful stew packed with tender chicken, smoky Andouille sausage, and a vibrant blend of vegetables, all thickened with a perfectly cooked gluten-free roux. This recipe is comfort food at its finest, with deep flavors that build slowly and satisfy completely, making it a perfect meal for family gatherings or when you simply want to treat yourself to something truly special.

Ingredients You’ll Need

A top-down view of raw ingredients arranged on a white marbled surface, with a black bowl in the center containing three pieces of raw pale pink chicken thighs layered next to several slices of red sausage, topped with a small bunch of fresh green parsley in the middle. Around the bowl, there are two whole yellow onions, a clove of garlic, a halved red bell pepper showing its seeds, a whole yellow bell pepper, and small white bowls with coarse salt and reddish-brown spices. There is also a white cup with bright red diced tomatoes, a small glass jar with clear liquid, a pile of white flour in a black bowl, and scattered fresh thyme and parsley sprigs. The scene is bright and clean, with soft natural light and clear textures. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together beautifully to create a balance of taste, texture, and color that brings this Gumbo to life. Each element is simple but essential, contributing its own magic to the dish — from the smoky Andouille sausage to the fresh veggies and aromatic spices.

2 ½ lbs boneless skinless chicken thighs: Perfectly tender and juicy, they soak up the gumbo’s flavors beautifully.
12 oz Andouille sausage sliced into 1/8 inch thick coins: Adds smoky, spicy layers that give gumbo its signature personality.
2 cups finely chopped white onion (about 1 large onion): The essential base for that classic “holy trinity” flavor in Cajun cooking.
4 celery stalks finely chopped: Adds a fresh, crisp texture and balances the richness.
3 medium bell peppers (mixed red, yellow, and green), chopped: Brings vibrant color and subtle sweetness to the pot.
3 cloves garlic minced: Delivers aromatic depth and warmth.
14 oz canned chopped tomatoes: Adds tang and a touch of acidity for balance.
½ cup avocado oil plus 2 tbsp for searing chicken: A healthy fat that helps develop the roux and sears meat perfectly.
2 cups 1:1 gluten-free all-purpose flour (divided): The gluten-free secret for making your roux without losing any flavor or texture.
2 tsp garlic powder (divided): Enhances the savory notes throughout the gumbo.
2 tsp onion powder (divided): A subtle boost to the vegetable base and seasoning layers.
2 ½ tsp Cajun seasoning (divided): The soul of this recipe, adding spice and complexity.
3 stems fresh thyme: Offers an earthy, herbal lift.
3 bay leaves: Adds a subtle depth and woodsy aroma.
1 tbsp fresh parsley minced: For freshness and a splash of green color.
8 cups chicken stock: The flavorful broth that brings everything to life and creates a rich stew.
12 oz fresh okra cut into 1/8-inch rings: Adds texture and a bit of classic gumbo earthiness.
2 tsp kosher salt (divided): To season perfectly throughout the cooking process.
1 tsp black pepper (divided): Adds a balanced kick and rounds out the spices.

How to Make Gluten-Free Chicken and Andouille Sausage Gumbo Recipe

Step 1: Prep Your Vegetables and Chicken

Start strong by finely chopping your onion, celery, and bell peppers — the famous Cajun “holy trinity.” Mince the garlic and keep all those lovely veggies together in a bowl. Season the chicken thighs with a mix of gluten-free flour, salt, garlic and onion powders, Cajun seasoning, and black pepper. This coating will help create that irresistible crust when searing.

Step 2: Sear the Chicken and Sausage

Heat some avocado oil in a heavy skillet to a shimmering hot, then gently lay in the chicken thighs to brown them to golden perfection on each side. This not only locks in juicy flavor but also builds that crispy texture we love. Once cooked, let them rest so any excess oil drips off. If using uncooked Andouille sausage, cook it quickly in the same pan to pull out those smoky, spicy notes and reserve it for later.

Step 3: Make the Roux

Now for the heart of the dish — the gluten-free roux. Use half a cup of avocado oil, bring it to heat, and sprinkle in a cup of your gluten-free flour slowly while whisking. This part needs your loving attention and patience as the mixture thickens and darkens from a light blond to a rich milk chocolate color, releasing toasty, nutty aromas. Keep whisking continuously to avoid burning. This roux sets the foundation of texture and flavor for your gumbo.

Step 4: Add the Vegetables to the Roux

Stir in your chopped onions, celery, bell peppers, and garlic straight into the warm roux. Stirring gently but thoroughly, let them mingle for about 30 seconds. Don’t worry if the mixture looks a little clumpy now — it will smooth out beautifully once liquids join the party.

Step 5: Stir in Tomatoes and Seasonings

Next, incorporate the canned chopped tomatoes and fresh parsley. Add the remaining salt, garlic powder, onion powder, and Cajun seasoning while stirring continuously so the tomatoes blend in nicely, darkening the gumbo slightly and giving it a glossy sheen that signals deep flavor development.

Step 6: Pour in the Chicken Stock and Herbs

Slowly add the chicken stock while stirring to combine everything seamlessly. Toss in your fresh thyme sprigs and bay leaves for that aromatic richness. Bring this to a boil, then immediately reduce it to a gentle simmer, letting all the flavors start their beautiful marriage.

Step 7: Add Chicken and Sausage to Simmer

Cut your rested chicken thighs into large bite-sized pieces and drop them alongside those smoky sausage slices into the simmering pot. Now you let the magic happen as these flavors meld together.

Step 8: Simmer with Patience

Your gumbo needs time — around 1 hour and 15 minutes to 1 hour and 30 minutes. Stir occasionally after 45 minutes to prevent sticking and burning. The mixture will thicken and reduce, eventually coating the back of a spoon with a rich stew-like consistency that perfectly balances thickness and fluidity. Skim off any foam or excess oil from the top to keep the flavors clean and shine through.

Step 9: Prepare and Add the Okra

Sauté your fresh okra in butter and olive oil until the edges are crispy and browned. This step adds a wonderful crunch texture contrast to your gumbo. Sprinkle with flaky sea salt, like Maldon, for an extra flavor pop before serving.

How to Serve Gluten-Free Chicken and Andouille Sausage Gumbo Recipe

A white speckled bowl sits centered on a gray plate, filled with three main layers: the first is white rice on the left side topped with a few light green sliced scallions and flat parsley leaves, next to a rich brown stew filled with shredded meat, small orange and red pieces, and a few bright green herb leaves scattered on top, and lastly a pile of dark roasted okra pieces on the stew's right side. In the top right corner, there is a small white bowl filled with similar roasted okra. The background is a white marbled texture with a beige cloth napkin folded on the left side, holding a silver spoon and fork. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your gumbo with a fresh sprinkle of sliced green scallions or fresh parsley. The vibrant green not only adds freshness but also a lovely color contrast that brightens the bowl at first glance. Some crispy okra on top adds that irresistible crunch we all crave.

Side Dishes

This gluten-free gumbo pairs beautifully with a heaping scoop of fluffy white rice that soaks up all the rich sauce perfectly. For extra comfort, serve with warm gluten-free cornbread or a simple green salad with a tangy vinaigrette to balance the gumbo’s deep flavors.

Creative Ways to Present

For a twist, try serving your gumbo over cauliflower rice or even roasted sweet potato cubes for something a little different but still satisfying. Ladle the gumbo into hollowed-out mini bell peppers or small bread bowls made with gluten-free bread for a fun presentation that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

This Gumbo keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve all those delicious, rich flavors. It actually tastes even better the next day when the spices have had more time to meld.

Freezing

If you want to freeze your gumbo, let it cool completely and then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months and is an excellent make-ahead meal for busy days when you want a comforting homemade meal with minimal effort.

Reheating

When reheating, thaw the gumbo overnight in the fridge if frozen, then warm gently over low heat on the stove, stirring occasionally. Add a little chicken stock or water if it has thickened too much. Avoid microwaving for best flavor and texture.

FAQs

Can I use different sausage if I can’t find Andouille?

Absolutely! While Andouille sausage gives gumbo its signature smoky and spicy kick, you can substitute smoked kielbasa or any other smoked sausage you enjoy that’s gluten-free. Just keep in mind it may tweak the flavor slightly but still be delicious.

Is this recipe suitable for slow cooker preparation?

You can adapt it for a slow cooker, but the roux is best made on the stovetop for that authentic depth of flavor. After making the roux and sautéing your meats and veggies, combine everything in the slow cooker and cook on low for 4-6 hours.

How do I ensure the roux doesn’t burn?

Patience is key. Whisk continuously over medium heat and don’t rush the color changes. If it smells acrid or looks too dark black, it’s best to start over — a good roux should smell nutty and toasted, never burnt.

Can I make this gumbo spicier?

Of course! Simply increase the amount of Cajun seasoning, add cayenne pepper, or include some fresh chopped jalapeños or hot sauce according to your heat preference.

Is this gumbo recipe suitable for meal prep?

Definitely! Gumbo freezes well and often tastes even better the next day, making it a fantastic option for meal prep. Portion it in containers for easy reheating throughout the week.

Final Thoughts

Now that you’ve got this incredible Gluten-Free Chicken and Andouille Sausage Gumbo Recipe in your arsenal, I encourage you to dive right in and cook up a pot of this soulful, deeply flavorful dish. It’s the perfect blend of comforting and exciting flavors, great for sharing or savoring solo. Trust me, once you make it, gumbo night will become a beloved tradition in your home. Enjoy every hearty, aromatic spoonful!