Glute-Free New Orleans Gumbo Recipe | Make the Perfect Roux

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner and may be more affordable.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour adds a nutty flavor while rice flour is often less expensive.

Warm up vegetable oil over medium high heat in a large dutch oven.

Slowly add gluten-free flour to the oil, stirring constantly with a rubberized whisk to make a roux for 15-20 minutes until it reaches a dark brown color.

Add chopped onions, bell peppers, and celery to the roux and cook for about 5 minutes until softened.

Add andouille sausage and about a pound of shredded cooked chicken to the pot.

Add Creole seasoning and a bay leaf, mixing everything together.

Pour in chicken stock and bring the mixture to a boil.

Reduce heat to low and let it simmer covered for about 2 hours.

Skim the fat off the top of the gumbo using a ladle and discard it.

Add filé to the gumbo once the heat is off and stir to mix it in.

Serve the gumbo over long grain white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens