Gluten Free Gumbo

Posted on August 25, 2013 by Anne Milneck | 0 comments

Love gumbo but the wheat flour roux doesn't love you back? What's a gluten-inolerant Cajun to do? Enter Your Way Cuisines GF Roux. Made in Duson, Louisiana, this roux is everything a cajun loves minus the gluten. It comes in two varieties: corn or sorghum. Either makes for a rich gumbo, fricassee or gravy. We've added Soprano's Creole Blend--a gluten free blend from Morganza, Louisiana--to this gumbo for a spicy kick!

Recipes adapted from Your Way Cuisines


1 8oz Jar Sorghum or Corn Roux
2 lbs boneless skinless chicken thighs
1 lb Gluten -Free Sausage
32 oz Unsalted Chicken Stock* 
1 1/4 gallon Water
1 Lg Onion
1 Cup Green Onions (Chopped)
2 tsp Soprano's Creole Blend (to taste)


Cut chicken and sausage into desired size. Uncap and heat roux in microwave for 30 seconds if in solid form to loosen. Pour roux in a stock pot, add one onion, briefly sauté over medium heat. Add Chicken Stock and water. Incorporate well and cook uncovered on slow boil for 1 hour. Then add Sausage, cook for 1 hour. As gumbo cooks skim all excess oil off the top. Add seasoned skinless, boneless chicken, cook for an another 30-45 minutes or until tender. Remove from heat and add 1 bunch of chopped green onions. Cover for 10 minutes. Season with Soprano's Creole Blend to taste.

*Both Your Way Cuisines and Red Stick Spice Company prefer Kitchen Basics Unsalted Chicken Stock (and all their stock varieties). Kitchen Basics undergoes minimal processing, has a few grams of protein and tastes like chicken (or vegetables or seafood, etc)!

Posted in Gluten Free, Gumbo, Soprano's Creole Blend



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