Gluten Free Chicken Sausage Gumbo
Gumbo is one of those deeply satisfying, soul-warming dishes that can feel completely off-limits when you're avoiding gluten — especially because a traditional roux is built on all-purpose flour, and many store-bought andouille sausages sneak in wheat-based fillers. This version solves both problems head-on by building the roux entirely with white rice flour and calling for a gluten-free andouille-style chicken sausage, so the rich, dark base you need for real gumbo flavor is still very much on the table. That roux gets cooked low and slow for a full 20 to 25 minutes until it hits a deep chocolate brown — the kind of color that means serious, complex flavor in every spoonful. Bone-in, skin-on chicken thighs get seared first for golden color, then finish simmering right in the pot alongside the sausage, okra, tomatoes, and a lineup of aromatics that includes smoked paprika, cayenne, and thyme. A splash of apple cider vinegar at the end brightens everything up and balances the richness beautifully. Served over white rice with a hit of hot sauce, this is a full, hearty bowl that feeds six and tastes like it took all day — even though your Dutch oven is doing most of the heavy lifting.
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Learn more →Ingredients
6 servings
For the roux
- ½ cup white rice flour
- ½ cup neutral oil (such as canola or vegetable oil)
For the gumbo
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 12 oz gluten free andouille-style chicken sausage, sliced into ½-inch rounds
- 1 tsp kosher salt, plus more to taste
- ½ 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
- ½ tsp cayenne pepper
- 2 bay leaves
- 8 oz fresh or frozen okra, sliced into ½-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 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3–4 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 2–3 minutes per side, until browned at the edges. Transfer to the plate with the chicken.
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