You’ve gotta try this Gluten Free Gumbo recipe! During my visit to Nashville, Tennessee, in the spring of 2024, I stumbled upon a food festival that introduced me to an incredible company, “Gumbo to Geaux”. They shared their unique approach to creating gluten-free gumbo, and I was so inspired that I knew I had to try making it myself, especially with the new Dan-O’s Cajun in hand. In my version of gumbo, I swapped out the traditional flour for white rice flour to keep it a Gluten Free Gumbo recipe. A key step in this process is cooking the okra just right to remove its natural slime, which makes all the difference! I truly enjoy serving this dish to my friends with gluten allergies or sensitivities, knowing they can enjoy without worry.
Love gumbo? Try this gumbo recipe made with SEA-soning!
Ingredients
- 1/4 cup Dan-O’s Cajun Seasoning
- 2 lb boneless skinless chicken thighs - (thinly sliced)
- 12 oz fresh okra, sliced 3/4 inch
- 1 pound andouille sausage (3 links) - sliced about 1/2 inch thick
- 1 green bell pepper, diced
- 1 white onion, diced
- 6 celery stalks, diced
- 1 cup + 2 tbsp avocado oil (for the roux and cooking)
- 1 cup white rice flour (for the roux)
- 2 tbsp garlic, minced
- 1 tsp kosher salt
Preparation Instructions
- Begin by heating a large pan over medium heat and add 1 tbsp of avocado oil. Add the andouille sausage and chicken to the pan and sprinkle with 1 tbsp of Dan-O’s Cajun Seasoning. Stir well.
- Once cooked, remove the chicken and sausage and place in a bowl. Scrape up any flavorful bits from the bottom of the pan and add them to the bowl with the meat.
- Prepare the Okra: Slice the tips off the fresh okra and cut it into 3/4 to 1/2 inch slices.
- Add 1 tbsp avocado oil to the pan and cook the okra for about 5 minutes, allowing the slime to cook out. Stir occasionally. Once the slime has cooked off, remove the okra from the pan and place it in a side bowl.
- Clean the pan thoroughly.
- Make the Roux: In the same pan (but cleaned), add 1 cup of avocado oil and 1 cup of white rice flour. You can adjust the ratio by adding a bit more rice flour than oil if needed. Set the pan to low heat and stir the mixture continuously with a wooden spoon for about an hour, making sure it doesn’t burn. Note that the rice flour and oil will not form a cohesive paste like regular flour and water; the consistency will resemble a mixture of sand and water.
- Once the roux is ready, add the holy trinity (onions, bell peppers, celery) and cook for a few minutes until softened.
- Add the minced garlic and stir well.
- Finally, add the cooked chicken, andouille and okra back to the recipe, add the salt and bring the mixture to a simmer.
- Once everything is well combined and heated through, serve alone, over rice or with crusty bread.
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