Love gumbo but the wheat flour roux doesn't love you back? What's a gluten-inolerant Cajun to do? Enter Your Way Cuisines Gluten Free 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. Sorghum Roux makes a lighter colored and flavored gumbo while Corn Roux makes a darker, richer gumbo. We've added our Gumbo Seasoning and salt-free and gluten free blend for a spicy kick!
Recipe adapted from Your Way Cuisines
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
The Stuff Salt-Free Cajun Creole All Purpose Blend
8oz Jar Your Way Cuisines Sorghum or Corn Gluten Free Roux
1 large onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 Tbl Gumbo Seasoning
1 lb Gluten-Free Smoked Sausage, sliced
4 quarts Unsalted Chicken Stock
1 cup sliced green onions
Season the chicken with The Stuff Salt-free Cajun Creole All Purpose Blend.
If the roux is in solid form, uncap and microwave for 30 seconds to loosen. Pour roux in a stock pot, add the chopped onion and celery and sauté over medium heat until the onion and celery are softened and begin to turn translucent. Add in the garlic, and saute for 2 minutes, taking care to not scorch the garlic. Add the Gumbo Seasoning and chicken stock. Incorporate well and simmer, uncovered, for 1 hour.
Add the sausage, cook for an additional 30 minutes. As gumbo cooks skim all excess oil off the top. Add the seasoned chicken, cook for an another 30 minutes. Remove from heat and taste. Season with salt and cayenne. Adjust the consistency with more stock or water if it's too thick. Before serving, stir in green onions.