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

Ingredients:

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)

Directions:

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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