Gluten-Free Chicken and Andouille Gumbo

Ingredients

• 1.5 lbs Chicken thighs
• 12 oz Andouille sausage
• 1/2 cup Gluten-free all-purpose flour
• 1/2 cup Vegetable oil
• 1 large Onion
• 1 large Green bell pepper
• 2 large Celery stalks
• 4 cloves Garlic
• 8 cups Chicken broth
• 2 tablespoons Cajun seasoning
• 2 Bay leaves
• 1 teaspoon Hot sauce
• 6 cups Cooked white rice

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the 1/2 cup of vegetable oil over medium heat, which is about 350°F (175°C).
2. 2Gradually whisk in the 1/2 cup of gluten-free all-purpose flour until smooth. Continue to stir constantly and patiently over medium heat for 20-30 minutes, until the mixture turns a dark, chocolate-brown color. This is your roux; be very careful not to let it burn, as this will affect the flavor. If it starts to smell burnt, you will need to start over.
3. 3Add the 1 large onion, 1 large green bell pepper, and 2 large celery stalks (this combination is often called the 'holy trinity') to the pot with the roux. Cook, stirring frequently, for 8-10 minutes, or until the vegetables have softened. You will see them become translucent.
4. 4Add the 4 cloves of minced garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Do not let the garlic burn.
5. 5Add the 1.5 lbs of chicken thighs and the 12 oz of andouille sausage to the pot. Stir to coat them with the roux and vegetable mixture. Cook for about 5 minutes, allowing the meat to brown slightly on all sides.
6. 6Pour in the 8 cups of chicken broth, using your spoon to scrape up any browned bits stuck to the bottom of the pot. These bits add extra flavor.
7. 7Stir in the 2 tablespoons of Cajun seasoning, the 2 bay leaves, and the 1 teaspoon of hot sauce. Bring the mixture to a boil over medium-high heat.
8. 8Once boiling, reduce the heat to low, cover the pot loosely, and let the gumbo simmer for at least 1 hour, or up to 2 hours. Stir occasionally to prevent sticking. The gumbo is ready when the chicken is very tender and the flavors have melded together.
9. 9Before serving, carefully remove and discard the 2 bay leaves. Ladle the hot gumbo over the 6 cups of cooked white rice.

Substitutions

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