Ingredients
- 2 pounds chicken breast cut into 1 ½-inch chunks
For the Chicken Marinade
- 1 ½ 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
For the Gluten Free Chicken and Sausage Gumbo
- 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 1 ½ teaspoons Louisiana hot sauce
Instructions
- Pour the 1 ½ 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.
- Slice the sausage, then place on a baking sheet, and bake for 5 to 7 minutes, or until browned lightly.
- Drain marinated chicken in a colander. Shake off excess marinade.
- Prepare doubled Trinity Roux™ in a large cast iron Dutch oven.
- 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.
- Cook over medium heat for about 1 to 1 ¼ hours, stirring about every 10 minutes.
- Serve over white rice, Cajun cauliflower salad, or potato salad.
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