Gluten Free Chicken & Sausage Gumbo With Okra
Recipe type: Main Dish
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon onion powder
  • ½ teaspoon Louisiana hot sauce
  • 1 teaspoon paprika
  • 1 tablespoon dried parsley
  • 2 pounds chicken breast, cut into 1½-inch chunks
  • doubled Trinity Roux™
  • 9 cups chicken broth
  • 1 pound sausage
  • 1 pound frozen okra
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon dried parsley flakes
  • salt, black pepper, and cayenne pepper to taste
  • 1 to 1½ teaspoons Louisiana hot sauce
  1. Pour the 1½ cups chicken broth, apple cider vinegar, Worcestershire sauce, onion powder, ½ teaspoon Louisiana hot sauce, paprika, and dried parsley in a large bowl. Stir to combine, then submerge the chicken in the marinade. Refrigerate for 3 hours, but preferably overnight.
  2. Slice the sausage, then place on a baking sheet, and bake for 5 to 7 minutes, or until browned lightly.
  3. Drain marinated chicken in a colander. Shake off excess marinade.
  4. Prepare doubled Trinity Roux™ in a large cast iron Dutch oven.
  5. When the roux is ready, add the 9 cups of chicken broth, the browned sausage, the marinated chicken, and the remaining ingredients to the Dutch oven.
  6. Cook over medium heat for about 1 to 1¼ hours, stirring about every 10 minutes.
  7. Serve over white rice, Cajun cauliflower salad, or potato salad.
Recipe by A Sprinkling of Cayenne at