Gumbo
Yield:
4-6 servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A unique, hearty dish from the South.
Ingredients
- 3 Tbsp. avocado oil
- 1/4 cup gf flour
- 4 tsp. gumbo file, divided
- 3 cups chicken broth
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Meat
- 10 oz. chicken andouille sausage
- 1 1/2 lb. boneless skinless chicken thighs
Seasonings
- 1/2 Tbsp. smoked paprika
- 1/2 Tbsp. paprika
- 2 tsp. thyme
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/4 tsp. basil
- 1/8 tsp. cayenne (optional)
- 3 bay leaves
Instructions
- Cut chicken into bite-sized pieces and sausage into rounds. Dice vegetables and mince garlic. Dissolve gf flour in 1/2 cup of chicken broth. Set aside.
- Heat a cast iron skillet to medium-high (6-7). Brown sausage and chicken in batches. Remove and set aside.
- Lower heat to medium (5). Add onion, bell pepper, and celery.
- Sauté for 7-10 minutes until vegetables are soft, stirring often.
- Add vegetables to a large pot, along with garlic, seasonings, chicken, and sausage. Bring heat to medium (5) and stir for 2-3 minutes.
- Add chicken broth, bay leaves, gf flour mixture, and 2 tsp. gumbo file. Stir until well combined.
- Cover and let simmer over medium-low (3) heat for 30-45 minutes, stirring often.
- At the end of cooking, stir in remaining 2 tsp. of gumbo file and add more salt, as needed. Remove from heat.
Notes
Conventional: 1/3 cup of all purpose flour
