- 1 (3 pound) whole chicken, or more to taste
- 6 cups water, or more as needed
- 1 cup millet flour
- 3/4 cup vegetable oil
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, chopped
- 1 pound andouille sausage, cut into bite-size pieces
- 3 stalks celery, chopped
- 1/2 cup chopped green onion
- 3 bay leaves
- 2 teaspoons salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 tablespoon file powder
- 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.
05/21/2018
recipepes.com
Gluten-Free Chicken and Sausage Gumbo, recipe
PT15M
PT1H
5
455 calories
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