Barley Free Chicken & Andouille Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

4.9

(4)

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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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