Gluten-Free Chicken and Sausage Gumbo

Ingredients

• about 680 g Chicken Thighs
• about 340 g Andouille Sausage
• about 450 g Okra
• 1 large Onion
• 3 stalks Celery
• 1 large Green Bell Pepper
• 4 cloves Garlic
• 8 cups Chicken Broth
• 1 14 oz can Diced Tomatoes
• 2 tbsp Tomato Paste
• 2 tbsp Cajun Seasoning
• 1 tsp Hot Sauce
• 2 tbsp Avocado Oil
• 1 tbsp Arrowroot Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (190°C / about 190°C). Add the 2 tablespoons of avocado oil. Once the oil is shimmering, add the about 680 g of chicken thighs and the about 340 g of andouille sausage. Cook, turning occasionally, until both the chicken and sausage are browned on all sides, about 8-10 minutes. The chicken should reach an internal temperature of 74°C / 74°C.
2. 2Remove the browned chicken and sausage from the pot and set them aside on a plate. Leave the rendered fat in the pot.
3. 3Add the 1 large onion, 3 stalks of celery, and 1 large green bell pepper to the pot. Cook over medium heat (175°C / 176.7°C), stirring frequently, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the about 450 g of okra, the 1 (about 400 g) can of diced tomatoes (undrained), the 2 tablespoons of tomato paste, the 2 tablespoons of Cajun seasoning, and the 1 teaspoon of hot sauce. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Return the cooked chicken and sausage to the pot. Pour in the 8 cups of chicken broth. Increase the heat to high and bring the mixture to a gentle boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the gumbo simmer for 1 hour. Stir occasionally to prevent sticking. The chicken should be very tender.
7. 7In a small bowl, whisk together the 1 tablespoon of arrowroot powder with 2 tablespoons of cold water until smooth, creating a slurry. Stir this arrowroot slurry into the simmering gumbo. Continue to simmer, uncovered, for 10 minutes more, stirring occasionally, until the gumbo has thickened to your desired consistency.
8. 8Serve the gluten-free chicken and sausage gumbo hot.

Substitutions

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