Gluten-Free Chicken and Sausage Gumbo
Description
Chicken and sausage gumbo can be made gluten-free using millet flour to make the roux; serve over buttery rice.
Ingredients
•
1 (3 pound) whole chicken, or more to taste
•
6 cups water, or more as needed
•
1 cup millet flour
•
3/4 cup vegetable oil
•
1 white onion, chopped
•
1 green bell pepper, chopped
•
3 cloves garlic, chopped
•
1 pound andouille sausage, cut into bite-size pieces
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3 stalks celery, chopped
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1/2 cup chopped green onion
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3 bay leaves
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2 teaspoons salt
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1/4 teaspoon dried thyme
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1/4 teaspoon cayenne pepper
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1 tablespoon file powder
Directions
1
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
Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3
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
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
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
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
Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.