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Gluten-Free Chicken and Andouille Sausage Gumbo Recipe

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4.2 from 82 reviews

This Gluten-Free Gumbo is a hearty and flavorful American classic dish made with tender chicken thighs, spicy Andouille sausage, and a rich gluten-free roux. Perfect for a comforting main course, this recipe features a blend of traditional Cajun vegetables and spices simmered slowly to create a thick, stew-like consistency, all topped off with crispy sautéed okra and served over rice.

  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Meat and Protein

  • 2 ½ lbs boneless skinless chicken thighs
  • 12 oz Andouille sausage, sliced into 1/8 inch thick coins

Vegetables and Herbs

  • 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

Oils and Flour

  • 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)

Seasonings

  • 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)

Liquids

  • 8 cups chicken stock

Instructions

  1. Prep the Veggies: Finely chop the onion, celery, and bell peppers (the classic vegetable trinity), and mince the garlic. Reserve all in a large bowl.
  2. Prepare the Chicken: Combine 1 cup gluten-free flour with 1 tsp salt, 1 tsp garlic powder, 1 tsp Cajun seasoning, 1 tsp onion powder, and ½ tsp black pepper to create seasoned flour. Dredge the chicken thighs in this seasoned flour mixture, patting off any excess flour.
  3. Sear the Chicken: Heat 2 tbsp avocado oil in a cast iron skillet or heavy-bottomed pan over medium-high heat. When the oil shimmers, add chicken thighs in batches without overcrowding, and cook about 3 minutes per side until golden brown with a crispy crust. Rest cooked chicken on a wire rack or paper towel-lined plate to drain excess oil.
  4. Cook the Sausage: If using raw Andouille sausage, cook in the remaining pan oil until lightly browned, then transfer to a paper towel-lined plate. Skip this step if using precooked sausage.
  5. Make the Roux: In a large 7-8 quart pot, heat ½ cup of avocado oil over medium-high heat until shimmering. Slowly whisk in 1 cup gluten-free flour continuously, stirring to prevent lumps or burning. Keep whisking to cook the roux until it reaches a medium-dark brown color, like milk chocolate, about 7-10 minutes. Adjust heat if necessary to avoid burning.
  6. Add the Vegetables: Add chopped onion, celery, bell peppers, and minced garlic to the roux. Stir with a wooden spoon for about 30 seconds until mixed. The mixture may clump initially but will smooth out later.
  7. Add Tomato and Seasonings: Stir in canned chopped tomatoes and minced parsley. Add remaining salt, garlic powder, onion powder, and Cajun seasoning. Stir until the mixture darkens and looks glossy.
  8. Add Stock and Herbs: Slowly whisk in 8 cups chicken stock to the pot. Add thyme sprigs and bay leaves. Bring the gumbo to a boil, then reduce heat to simmer.
  9. Add Meat to Gumbo: Cut the seared chicken thighs into large bite-sized pieces and add them to the simmering gumbo along with the sliced Andouille sausage.
  10. Simmer: Allow gumbo to simmer gently for 1 hour 15 minutes to 1 hour 30 minutes. After 45 minutes, stir occasionally to prevent sticking or burning. The gumbo should reduce by about ¼ volume and thicken to coat the back of a spoon, resembling stew consistency.
  11. Skim Excess Oil: If a layer of foam or excess oil forms on top, skim it off to clarify flavor.
  12. Prepare Okra: In a separate pan, sauté sliced okra in a mixture of butter and olive oil until browned and edges are crispy. Drain on paper towels and sprinkle with flaky sea salt (Maldon salt recommended).
  13. Serve: Serve gumbo over rice, topped with the crispy sautéed okra and optionally garnished with sliced scallions for added freshness.

Notes

  • Be very careful when stirring the roux as it is extremely hot and can splatter. Wearing an apron is recommended.
  • If the roux burns, discard and start over as burned roux will spoil the dish’s flavor.
  • Cooking the roux over lower heat is safer for beginners but takes longer.
  • If foam or excess oil forms on the gumbo surface, skim it off to improve flavor clarity.
  • Sautéing okra until crispy adds a delightful texture contrast to the gumbo.

Find it online: https://cookingwithsarah.com/gluten-free-chicken-and-andouille-sausage-gumbo-recipe/