Gluten Free One-Pot Gumbo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

This deeply savory gumbo builds its dark, nutty base slowly in one pot, layering seared chicken thighs and smoky andouille with the holy trinity of onion, celery, and bell pepper. Smoked paprika, thyme, and cayenne bring warmth and depth, while diced tomatoes and a long simmer in rich chicken broth pull everything together into a thick, glossy stew. Okra adds body and that classic silky texture, and plump shrimp go in right at the end so they stay tender and juicy. Finished with a stir of filé powder and a splash of hot sauce, it's ladled generously over fluffy white rice and scattered with scallions for a bright, fresh finish. It's a hearty, one-pot dinner that's easy to portion out for a crowd, and it's a great fit for a gluten free table. Every component here is built for deep, slow-cooked flavor, so no one will guess how simple the process actually is.

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Ingredients

6 servings

½ cup neutral oil (such as vegetable oil or canola oil)
½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
12 oz andouille sausage, sliced into ¼-inch rounds
1 ½ lb bone-in, skin-on chicken thighs
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tsp smoked paprika
1 tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne pepper
2 bay leaves
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
2 cups fresh or frozen okra, sliced into ½-inch rounds
1 lb large shrimp (21–25 count), peeled and deveined
1 tbsp filé powder
1 tsp hot sauce (such as crystal or tabasco)
1 tsp worcestershire sauce

For serving

3 cups cooked white rice, for serving
3 scallions, thinly sliced (optional)

Instructions

1
Season the chicken thighs on both sides with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the oil in a 6-quart Dutch oven or heavy-bottomed pot 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 minutes, then transfer to a plate. The chicken will finish cooking in the broth.
2
Add the andouille sausage rounds 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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