Gumbo (Gluten Free)

This recipe is derived from Emeril Lagasse's gumbo recipe.  The main challenge here is making a dark brown roux using gluten free flour alternatives.  I used Bob's Red Mill All Purpose Gluten Free Flour which is a combination of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour.  The roux got to the dark brown stage a little faster than I expected but this may be because I had too large a pot at a slightly hotter temperature than it needed to be.


Ingredients:

1 tablespoon olive oil

¼ cup olive oil

½ pound andouille sausage

2 pounds chicken thighs (skin removed)

½ tablespoon Essence

½ cup Bob's Red Mill GF all purpose flour

1 cup chopped onions

½ cup chopped celery

½ cup chopped bell peppers

½ teaspoon salt

1/8 teaspoon cayenne

2 bay leaves

4 ½ cups chicken stock

½ tablespoon file powder

Final Touches:

¼ cup chopped green onion

1 tablespoon parsley

tabasco sauce as a condiment

white rice

Directions:

Heat one tablespoon of olive oil in large Dutch oven over medium high heat.

Add the sausage and cook until well browned (~ 8 minutes).

Remove the sausage and drain on a paper towel.

Season the chicken with Essence and add in batches to the fat in the Dutch oven.

Cook over medium high heat until well browned (5 to 6 minutes).

Remove the chicken from the pan and cool in the refrigerator.

Combine ¼ cup olive oil and flour in the same Dutch oven over medium heat.

Cook, stirring slowly and constantly, to make a dark brown roux (20 to 25 minutes).

Add the onions, celery, and bell peppers and cook while stirring until well wilted (4 to 5 minutes).

Add the sausage, salt, cayenne, and bay leaves, stir, and cook (2 minutes).

Stirring, slowly add the chicken stock, and cook, stirring, until well combined.

Increase temperature and bring the mixture to a boil.

Reduce the heat to medium low and cook, uncovered and stirring occasionally (1 hour).

Add the reserved chicken to the pot and simmer (1 ½ hours).

Remove the pot from the heat.

Remove the chicken thighs from the gumbo and place on a cutting board.

Pull the chicken meat from the bones and shred, discarding the bones and skin.

Remove and discard the bay leaves.

Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top.

Serve with hot sauce on the side.