Brazil Nut Free Gluten Free Chicken Sausage Gumbo
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Learn more āIngredients
6 servings
For the roux
- Ā½ cup white rice flour
- Ā½ cup neutral oil (such as canola or vegetable oil)
For the gumbo
- 1 Ā½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 12 oz gluten free andouille-style chicken sausage, sliced into Ā½-inch rounds
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Ā½ tsp cayenne pepper
- 2 bay leaves
- 8 oz fresh or frozen okra, sliced into Ā½-inch rounds
- 1 tbsp apple cider vinegar
For serving
- 3 cups cooked white rice, for serving
- 3 green onions (green tops only), thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp of the oil (taken from the measured 1/2 cup) in a large 6-quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3ā4 minutes. Transfer to a plate and set aside; the chicken will finish cooking in the gumbo.
- 2
Add the sliced sausage to the same pot in a single layer and cook over medium-high heat for 2ā3 minutes per side, until browned at the edges. Transfer to the plate with the chicken.
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