New Orleans-Style Gluten-Free Chicken Gumbo

Lauri Patterson
    75 mins

A bowl of gumbo is as rich, steeped in mystery and complex as Louisiana, where it originated.

Gluten-Free Chicken Gumbo starts with a simple, deep, dark caramel-colored gluten-free roux, a combination of browned oil and flour. Veggies - everything from onions, celery, bell pepper, garlic, and tomatoes are added to give the gumbo texture and flavor. Okra, a signature of gumbo, is one of my favorite parts. 

This recipe uses basic, easy-to-find, economical ingredients, but gumbo is a passionate, creative dish. In place of chicken, you can use shrimp, oysters, crab meat, lobster, crawfish, roasted pork, duck, goose or even pheasant. 

Making gumbo is an artful endeavor and the colors, aromas and flavors, like a visit to New Orleans, are definitely worth the effort.

To serve, place a half cup of cooked rice in bowls and add steaming gumbo over top. Garnish with parsley and a few drops of Tabasco. 

Updated June 2016 by Stephanie Kirkos.

What You'll Need

  • 1/2 cup vegetable oil (I used light olive oil but canola oil works well too)
  • 1/2 cup gluten-free sweet rice flour OR rice flour
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/2 cup sliced green onions
  • 1 pound peeled, chopped tomatoes (fresh or canned)
  • 2 cloves garlic, minced
  • 10-ounce package sliced frozen okra
  • 5 cups gluten-free chicken stock (fresh or canned)
  • 1 pound sliced gluten-free andouille sausage (I used Wellshire Farms Andouille Chicken Sausage available at Whole Foods)
  • 1 pound cooked, shredded chicken breast
  • 1 tsp salt
  • 1/2 tsp thyme
  • 3 bay leaves (remove before serving)
  • 1/2 tsp cayenne pepper
  • 4 cups freshly cooked rice
  • Parsley for garnish (optional)
  • Tabasco Sauce

How to Make It

  1. Combine the oil and flour in a heavy stockpot.
  2. Over medium heat, whisk continually until the mixture turns a deep caramel color. (There is nothing magical about making a roux. Stir continually and remove from heat as soon as the mixture turns a deep caramel color).
  • Add chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.
  • Put the okra in a heavy skillet and stir, over medium heat until not "ropey", about 15 minutes. (The ropes are clear strings of natural mucilage which make okra an excellent thickener). Remove from heat.
  • Add the stock, sausage, shredded chicken, chopped tomatoes, okra, seasonings and garlic to the pot. Simmer for about 30 minutes.
  • To serve, place 1/2 cup cooked rice in bowls and add gumbo.
  • Garnish with parsley and a few drops of Tabasco.