I modified my mother’s chicken and sausage gumbo recipe to make it gluten-free. Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won’t notice the difference.
Ingredients
- 1 (3 pound) whole chicken, or more to taste
- 6 cups water, or more as needed
- 1 cup millet flour
- ¾ 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
- 3 stalks celery, chopped
- ½ cup chopped green onion
- 3 bay leaves
- 2 teaspoons salt
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 tablespoon file powder
Directions
Step 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).
Step 2
Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.
Cook’s Note:
The resulting gluten-free roux is not as thick and dark as the typical chocolate roux used in gumbo.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 438 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat8g | 39% |
Cholesterol72mg | 24% |
Sodium788mg | 34% |
Total Carbohydrate12g | 4% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein22g | |
Vitamin C10mg | 50% |
Calcium29mg | 2% |
Iron2mg | 13% |
Potassium297mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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