Last month I visited my Aunt Sue. Sue had to change to a gluten-free diet many years ago due to some health issues. She is an excellent cook with an even more excellent attitude and has navigated cooking without gluten in the most delicious way. Also, she is my own personal treasure trove of tips, product recommendations and recipes now that I can’t eat wheat.  While visiting her I stole several of her recipes (okay, she gave me the recipes, no stealing happened, stealing just sounds more exciting). One recipe was for her gluten-free chicken gumbo, which she served while we were visiting. I ate a lot of that gumbo. For dinner. Then breakfast. Then dinner again. Then I came home and have made it twice in the last month.

Sue lived in New Orleans and knows her Louisiana cuisine. She originally found this gumbo recipe on the back of a package of Chef Paul Prudhomme smoked meat. The recipe she shared with me is straight from the package and she’s been cooking it for years. Since going gluten-free she started using her favorite gluten-free flour (Namaste Perfect Flour Blend) and it works like a charm. It works so well you would never be able to tell the difference. You can, of course, use regular all-purpose wheat flour if you do not need to cut wheat or gluten.

I have added my own notes as well as Sue’s input in the directions below. This gluten-free chicken gumbo has andouille sausage and tasso, but there are several suggestions for meat substitutions if you can’t find either of those.

Gluten-Free Chicken Gumbo with Tasso and Andouille Sausage

 

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Recipe originally from a Chef Paul Prudhomme package. Modified for gluten free and with our own notes included.

Author: Jane Maynard

Serves: 6-8

Ingredients

• MEAT:
• 1 to 2 pounds boneless, skinless chicken breasts (shrimp, pork or okra can be substituted)
• ½ pound tasso ham (or smoked ham like Cure 81; Jane note - I used smoked ham hocks from the butcher)
• ½ pound Andouille smoked sausage (or smoked Kielbasa; Sue note - it's worth finding Andouille sausage and should be pretty readily available everywhere, the original recipe listed smoked kielbasa as an alternative, but Sue says no way, stick with Andouille!)
• 1 cup finely chopped onions (Jane note: I used ½ cup)
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped celery
• 1 cup finely chopped carrots (this is a Jane addition because I had carrots AND tons of cajun recipes start with mire poix (onion/celery/carrot), so I felt good about the modification)
• ROUX:
• ¾ cup gluten-free one-for-one flour (like Namaste Perfect Blend or King Arthur GF AP Flour) OR ¾ cup all-purpose flour
• ¾ cup oil, preferably sunflower, peanut or other high temperature cooking oil (Sue uses avocado oil; Jane note - I used BUTTER! woohoo!)
• SEASONINGS:
• 2 bay leaves
• 2 tablespoons dried parsley, lightly crushed in palm of hand
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ to ½ teaspoon ground red pepper (preferably cayenne and depending on desired heat level)
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sweet basil
• STOCK:
• 6-7 cups canned low sodium chicken stock

Instructions

1. Cut chicken, tasso and andouille into bite-sized pieces and set aside in separate bowls.
2. Combine finely chopped onions, green bell pepper, celery and carrots (if using) in a single bowl. (Jane note: I just chop them and keep them on the cutting board to save on washing an extra bowl.)
3. Heat chicken stock in separate sauce pan until nearly boiling.
4. In large heavy skillet, heat oil over medium-high heat until very hot. Using a long-handled whisk, slowly add flour one tablespoon at a time until completely combined. Cook, whisking constantly, until roux is dark red-brown to dark brown in color, about 10-15 minutes. Be careful not to scorch or burn the roux – watch it carefully and whisk, whisk, whisk! (Jane note: I do this step in a big soup pot, again to save on washing dishes.)
5. Once the roux reaches desired color, remove from skillet and transfer to large stock pot at a slightly lower heat. (If you just cook the roux in the soup pot to begin with like I did, simply reduce the heat to low.) Immediately add the tasso and andouille to the roux, cooking for several minutes until seasoning from meat transfers to sauce.
6. Add cut chicken, cooking for an additional 2-4 minutes.
7. Add chopped vegetables, sauté and let cook for a few minutes. Add chicken stock and seasonings, stirring constantly and scraping the pan bottom well.
8. Slowly add hot chicken stock, one to two cups at a time until incorporated, reduce heat to medium/medium-low and simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time.
9. Serve hot over cooked rice and topped with Crystal Hot Sauce.

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