Gluten Free Chicken And Sausage Gumbo Food

GLUTEN-FREE CHICKEN AND SAUSAGE GUMBO

Steps:

• Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
• Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
• Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
• Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
• Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
• Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

GLUTEN FREE CHICKEN AND SAUSAGE GUMBO

Steps:

• Add two tablespoons avocado oil to a large, heavy-bottomed stock pot over medium-high heat. Pat the chicken thighs dry and add to the pot (you may need to work in two batches) skin side down. Cook for 4-5 minutes, until skin is browned, then flip and cook for an additional 2-3 minutes, until browned, then remove the chicken from the pot.
• Add the sliced sausage to the pot and cook for about 2 minutes, until browned, then flip the sausage and cook for an additional 1-2 minutes, then remove the sausage from the pot.
• Drain off all but two tablespoons of oil from the pot and reduce the heat to medium. Add the onion, celery, bell pepper, garlic, and salt to the pot. Cook for 5-7 minutes, until the onion is translucent and the celery and bell pepper have started to wilt. Remove the vegetables from the pot and set aside.
• Add 1 cup avocado oil or butter to the pot over medium heat. Once warmed through (about 1 minute), add the flour and whisk the two together to combine. Continue to stir the mixture for about 12-15 minutes, until the roux achieves a peanut butter color and nutty fragrance. (Note that the roux may immediately turn brown from picking up the browned bits in the pot, but it will continue to darken in color and become more fragrant as you cook).
• Stir the chicken broth into the roux, whisking constantly to ensure there are no lumps. Then, add in the chicken, sausage, vegetables, Cajun spice blend, leaves, black pepper, and bay leaves. Bring the soup to a boil over medium-high heat, then cover and reduce the heat to low. Cook for one hour.
• Remove the chicken from the soup and shred with two forks, discarding the bones and skin, then return to the pot.
• Add the okra to the pot, then cover and cook an additional 30 minutes, until the okra is softened and no longer stringy.
• After 30 minutes, skim any excess fat off the top of the pot and stir in the parsley and lemon juice. Taste for seasoning and add additional salt or Cajun seasoning as needed, then serve alongside white rice!

GLUTEN-FREE CHICKEN AND SAUSAGE GUMBO

Steps:

• Instructions
• To save on prep time, you may bake and shred the chicken beforehand, but you achieve a better flavor by sauteing the uncooked chicken pieces in the andouille drippings as noted below.
• Heat 1 tsp of oil in a cast iron skillet or non-stick pan on medium heat.
• Add sausage pieces and saute until lightly browned on both sides. Approximately 10 minutes.
• Transfer cooked sausage to a plate and drain on paper towels. Reserve the hot pan with sausage drippings to cook the chicken.
• Saute the chicken on medium heat with 1 tsp salt for 10 minutes or until cooked. Set aside.
• Heat remaining oil in a dutch oven over low-medium heat.
• Slowly whisk in gluten-free flour and stir frequently until the roux turns a light-medium brown--a bit darker than the roux here. This should take 10-15 minutes. Depending on the gluten-free flour you're using, it may burn before it turns the chocolate color that conventional roux tends to be. Don't let that happen, as it will impact the flavor of the gumbo.
• Add onion, green pepper, and celery to the roux and stir occasionally for 5 minutes to 'sweat' them.
• Slowly stir in the chicken broth and water, 1 cup at a time.
• Add bay leaves, spices, and the cooked chicken.
• Cover and gently simmer for 30 minutes, stirring occasionally.
• Add cooked sausage and frozen okra and cook uncovered for 20 minutes on low heat, stirring occasionally.
• Serve on a bed of cooked white rice and garnish with sliced green onions and your favorite hot sauce. Gumbo normally calls for filé powder, but you might have a hard time finding Zatarain's filé or another gluten-free version. If you happen to find some, add a sprinkle on each bowlful before serving.

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)

Steps:

• Melt some butter in your heavy bottomed pot.
• Sprinkle your chicken with a lil bit of flour.
• Brown in the butter (about 5 minutes?) Remove.
• In the same pot, using equal parts butter and flour, make your roux.
• (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
• In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
• Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
• It doesn't matter how long of a little while as long as you don't let it burn.
• Add chicken back into the pot.
• Start adding your water or broth slowly, stirring the whole time.
• You will know when you have enough by how thick or thin your gravy is.
• If you want thinner gravy, more stock, if you want thicker gravy, less stock.
• Season with more salt, more pepper and the cajun seasoning blend.
• Bring just to a boil and lower heat to a simmer.
• Add sausage.
• Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
• (about an hour and a half?) Serve over rice.