This post may include affiliate links. Please read my disclaimer.
My gluten free gumbo features all of the authentic flavors and textures that make it as New Orleans legit as it could possibly get, y'all!! Smoked sausage, tender chicken, and succulent shrimp share center stage in this delectable Deep South delicacy that's suitable for those with gluten intolerance and celiac disease. Yep and yay...
Want this recipe for deliciousness delivered to your inbox?
I'll email it to you so you can save it for later, and send you updates when I publish new recipes.
Jump to:
It's ALL in There, Y'all...
Gluten free gumbo is prepared without a traditional roux featuring butter or vegetable oil and wheat flour. Some versions use the classic roux-making technique, substituting a gluten free flour such as cassava flour, almond flour, white rice flour, or gluten free all-purpose flour to create the customary dark roux.
Well, I've been eating gumbo a long, long time, y'all. Like ALL of my life long. So, I know exactly how a good gumbo should look and taste.
Therefore, while those alternative gluten free flour roux options can be satisfactory, they just don't hit my native South Louisiana soul like home. Nope!!
So, that's why I spent ALL of a very devoted season of my life developing my very own Trinity Roux™. This years-long labor of love is the perfect roux to use in a gluten free gumbo recipe because it replaces the traditional oil and flour roux without altering the taste or texture at ALL, y'all.
And, best of ALL, my version of gluten free gumbo is super easy with bold, fantastic New Orleans native flavors. It dazzles those who have only had traditional gumbo recipes, as the flavor of the gumbo is so spot on that it's deliciously indistinguishable from its 'regular gumbo' counterparts. Indeed.
Gluten Free Gumbo Ingredient Essentials & Substitutions
- You'll need a short list of ingredients for making my Trinity Roux™. These include chopped yellow onions, green bell peppers, and celery. You'll also need chicken broth, salt, and tapioca flour, arrowroot starch, or cornstarch. This gluten free roux is much easier to make than a traditional roux. So, this is a great recipe for first-time gumbo makers because you're guaranteed success if you follow the directions closely.
- I used chopped boneless skinless chicken thighs, but you can also use chicken breasts. If you do, pound them with a meat mallet or the bottom of a mug to tenderize them before use. You can also use pulled rotisserie chicken. Just season the pieces with garlic powder, onion powder, parsley flakes, and paprika to add some Cajun spice before adding to the gluten free gumbo towards the end of the cooking time.
- Andouille sausage or smoked beef, chicken, or pork sausage will work well in this recipe. It's all up to you. Just use your favorite and it will turn out fine.
- I used large peeled and deveined Gulf shrimp. You can use medium-sized shrimp without having to alter the recipe. However, if you use small shrimp they will shrivel up quickly. So, add them at the end and cook them in the gluten free gumbo for a maximum of 5 minutes before removing from heat.
- I use chicken broth in this chicken, sausage, and seafood gumbo recipe because I think it best enhances the natural flavors of the proteins. Therefore, I highly recommend using it too if you truly want to experience this recipe as intended.
- I used jarred minced garlic for convenience. You can substitute four cloves of garlic or even 2 teaspoons of garlic powder if needed.
- Fresh okra can become slimy quickly in gumbo. So, I always use frozen okra because each piece retains its ideal texture throughout cooking, refrigerated storage, and even reheating.
- This recipe does not call for gumbo filé powder, which is made from ground sassafras leaves. Honestly, I'm not a fan. But, feel free to use it if you're into it. Just sprinkle a small amount over your bowl of gumbo right before eating. It will further season and thicken your serving without affecting the rest of the gumbo in the pot. So, use it sparingly to experience the best results.
Storage
Store the leftovers in a covered dish for up to 3 days, when the gluten free gumbo's flavor will begin to fade. You can also freeze it without rice in portions and transfer it to vacuum-sealer bags before freezing it for up to three months.
Top Recipe Tips
There are a lot of vegetables and meats to cut for this gluten free roux and gumbo recipe. So, you can make things a whole lot easier on yourself by using a food processor to pulse the veggies until just-chopped. Don't overdo it though or the onion, celery, and green bell pepper will liquefy into mush, which takes longer to cook down and brown.
You can also chop the sausage and chicken thighs or breasts the night before and store them separately in plastic bags in the fridge.
How to Make Gluten Free Gumbo
Start the gluten free gumbo recipe by seasoning the boneless skinless chicken thigh or breast pieces.
Do the same with the shrimp, and set both bowls aside.
Now, brown the sausage and the seasoned chicken pieces in the bottom of a large enameled cast iron Dutch oven or other large soup or stock pot. Transfer to a paper towel-lined plate when browned.
Deglaze the pot with about ⅓ cup of chicken broth. Use the back of a wooden cooking spoon to pick up the browned bits from the bottom of the pot. Discard any overly browned pieces.
Then, pour the chopped onion, bell pepper, and celery into the pot with the butter or oil. Stir to combine and continue to cook as the base for the gluten free gumbo roux.
This is what the color of the roux looks like when done. It's a chocolatey, deep brown color, and jam-packed with bold flavors that are dispersed into every drop of this unforgettably good gluten free gumbo.
Next, add the chicken broth to the pot. Then, add the minced garlic cloves, okra, and browned chicken and sausage to the mixture. Stir until well incorporated, then bring the gluten free gumbo to a rolling boil.
Once boiling, reduce the heat to medium. Then, continue to cook until the chicken and okra are tender and all the flavors are combined.
Finally, add the shrimp to the pot. Continue to cook, stirring often, until the shrimp turn opaque. Then, remove the gluten free gumbo from the heat.
And that's it, y'all!!
You'll know from first bite that this gluten free gumbo is as authentic as it is amazingly flavorful. Its color and texture are perfectly on point, with each substantial spoonful featuring smoky browned sausage, tender seasoned chicken, and succulent shrimp spiked with just a hint of Louisiana-style hot sauce.
The small pieces of okra are velvety smooth, gliding across the tongue in the rich, hot gumbo broth that soothes your soul as it satiates your stomach.
Share with those who bring their own unique mixture of comfort, warmth, and unconditional love to your dinner table. Much South Louisiana food love, and see y'all on the yum side...
What to Serve with Gluten Free Gumbo
Rice and potato salad are traditionally served on the side of gumbo in Louisiana. I'm also including my cauliflower rice and salad recipes for those following grain and/or starch-free diets.
Gluten Free Gumbo
Ingredients
For the Seasoned Chicken
- 1 pound boneless, skinless chicken thighs, cut into small pieces can also use chopped chicken breasts, see post instructions
- 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Seasoned Shrimp
- 1 pound large raw shrimp, peeled and deveined
- 2 teaspoons hot sauce
- ½ teaspoon lemon pepper
For the Gluten Free Gumbo
- 1 to 2 tablespoons butter or oil
- 1 pound andouille sausage or smoked sausage, sliced then cut into rings
- 1 Doubled Trinity Roux, prepared with chicken broth
- 9 cups + ⅓ cup chicken broth
- 1 12-ounce bag frozen chopped okra, picked through for bad pieces
- 1 tablespoon minced garlic about 4 fresh garlic cloves
- additional salt, black pepper, and cayenne pepper to taste, if needed, see notes
Instructions
- Season the chicken thigh or breast pieces, then do the same with the shrimp in another bowl. Set both bowls aside.
- Brown the sausage and the seasoned chicken pieces in a 6-quart enameled cast iron Dutch oven or other type of large pot set over medium-high heat. Use the 1 to 2 tablespoons of butter or oil, if needed, while browning the meat. Transfer to a paper towel-lined plate.
- Deglaze the pot with the ⅓ cup of chicken broth. Use the back of a wooden cooking spoon to pick up the browned bits on the bottom of the pot. Discard any overly browned or burned pieces.
- Prepare the Trinity Roux™ in the pan drippings.
- When the roux is ready, add the browned sausage and chicken back to the pot along with the garlic and frozen okra. Stir until well-combined. Return to a boil, then reduce to medium heat.
- Cook for about 30 to 45 minutes, or until the chicken and okra are very tender.
- Stir the seasoned shrimp into the pot.
- Cook for an additional 10 to 15 minutes, or until the shrimp turn opaque.
- Taste the broth and adjust seasonings, if needed.
- Remove from heat and let cool for at least 10 minutes.
- Serve with rice or cauliflower rice and potato salad.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
