Chicken & Andouille Gumbo
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Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup gluten free flour
For the gumbo
- 3 stalks celery, finely diced
- 1 large green bell pepper, finely diced
- 1 bunch scallions, green tops only, thinly sliced (whites discarded)
- 2 tbsp garlic-infused oil
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh or frozen okra, sliced into ½-inch rounds
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 3 cups cooked long-grain white rice, for serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the gluten free flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the heat at medium, until the roux deepens to a rich chocolate-brown color — the shade of dark milk chocolate — about 25–35 minutes. Do not rush this step by raising the heat; the roux will scorch and turn bitter. If you see black specks, discard and start over.
- 2
Add the celery and green bell pepper to the dark roux and stir to coat. Cook, stirring frequently, until the vegetables soften and the sizzling subsides, about 5 minutes. Add the garlic-infused oil and the scallion green tops and cook, stirring, until fragrant, about 1 minute.
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