Gluten-Free Gumbo with Chicken and Sausage

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• about 450 g Andouille sausage, sliced
• 1 cup Okra, sliced
• 1 large Onion, chopped
• 1 large Green bell pepper, chopped
• 3 stalks Celery, chopped
• 4 cloves Garlic, minced
• 8 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes
• 2 tbsp Tomato paste
• 1/4 cup Rice flour
• 2 tbsp Cajun seasoning
• 2 leaves Bay leaves
• 2 tbsp Olive oil
• 6 cups Cooked white rice

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of chicken thighs. Cook them until they are browned on all sides, about 5-7 minutes. Remove the browned chicken from the pot and set it aside on a plate.
2. 2Add the about 450 g of sliced andouille sausage to the same pot. Cook the sausage until it is browned, about 5-7 minutes. Remove the browned sausage from the pot and set it aside with the chicken.
3. 3Add the 1 large chopped onion, 1 large chopped green bell pepper, and 3 chopped celery stalks to the pot. Cook these vegetables, stirring occasionally, until they 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 1/4 cup of rice flour. Cook this mixture, stirring constantly, for 1-2 minutes. This step is creating a roux, which will thicken the gumbo. Be sure to scrape the bottom of the pot to prevent sticking.
5. 5Gradually whisk in the 8 cups of chicken broth, making sure to scrape up any browned bits stuck to the bottom of the pot. These bits add flavor. Once the broth is incorporated, stir in the 1 can of diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of Cajun seasoning, and 2 bay leaves.
6. 6Bring the liquid in the pot to a gentle simmer. Once simmering, return the browned about 680 g of chicken thighs and about 450 g of andouille sausage to the pot. Add the 1 cup of sliced okra. Stir everything together.
7. 7Reduce the heat to low, cover the pot, and let the gumbo simmer gently 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. Remove and discard the 2 bay leaves before serving.
8. 8Serve the gumbo hot over the 6 cups of cooked white rice.

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