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Updated: Jul 25
Learn how to make this traditional New Orleans' favorite packed with chicken, andouille and Tasso!
Chicken Gumbo...yum!!! This dish takes me back to New Orleans, y'all! So comforting and delicious. It's the French Quarter on a bowl!
Gumbo is king. So good and spicy. The culmination of integrating the creole, Cajun, French, Spanish, and African cuisines together... yum!
I learned how to make Gumbo in Louisiana, back in 1997, during my first visit to the “Big Easy”. Once I tried it, I knew I was hooked on it for life. I tried multiple Gumbo recipes throughout the years until I came up with my own. It is spicy. The Tasso (blackened smoked ham) and andouille together give this multicultural culinary creation a jolt! I know...I know...traditional gumbo is made with okra. However, not everyone likes okra or handling it. FYI: I do! LOL
Prep time: less than 10 minutes
Cooking time: 1 hour
Serves 4 to 6 people
Add as much Andouille and Tasso as you like. It will make the Gumbo spicier and give it a smoky flavor. If you want to add seafood to the gumbo: go for it!!!
1/3 cup of vegetable oil
1/3 cup of Pillsbury Gluten Free All Purpose Flour Blend
1 large yellow onion (chopped)
1 large green bell pepper (chopped)
3 stalks of celery (chopped)
6 cloves of garlic (minced)
4 tablespoons of vegetable oil
4 cups of Swanson unsalted Gluten Free Chicken Stock
2 pounds of chicken breast (cut into small pieces)
1 pound of smoked Andouille Sausage (cubbed)
1/2 pound of Tasso (chopped into small pieces)
1 bay leaf
pinch of salt
pinch of pepper
1 teaspoon of cayenne pepper
green onions (chopped)
Step 1: Chicken and Andouille
In a large saucepan or dutch oven, over medium heat, add the 4 tablespoons of vegetable oil.
Season the chicken with salt and pepper.
Cook the chicken until brown on both sides. Add andouille sausage and cook for 3 minutes. Remove both and set aside.
Step 2: Making the Roux
Add the oil and flour to the saucepan or dutch oven.
Stir constantly until it becomes a dark caramel color (about 10 minutes). Do not walk away or get distracted. If the roux burns you will have to start all over again... and your house will smell funky for a couple of days!
Step 3: Making the Gumbo
Add the bell pepper, onion, garlic, and celery. Cook for 5 minutes. Stir constantly.
Slowly add the chicken stock while stirring constantly.
Add the Tasso, chicken, and andouille sausage.
Add half of the parsley, bay leaf, a pinch of salt, a pinch of pepper, and the cayenne pepper.
Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes.
After 40 minutes, taste for salt and adjust if needed.
Serve over white rice, garnish with green onions and parsley...and enjoy!!!
Printable PDF recipe below:
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