Name: Chicken & Sausage Gumbo
Total time: 2 h 20 min
Yield: 12 generous servings, about 5-5.5 qt
Cuisine: American
Ingredients: 3 lb boneless, skinless chicken thighs, cut bite-sized; 2¼ lb andouille or smoked sausage, in 1/4-inch coins (check the label for GF); 1 tbsp Zatarain's Creole seasoning, for the raw chicken (check the label for GF); ½ tsp black pepper (optional); 1¼ cup vegetable or avocado oil, for the roux; 3 tbsp vegetable or avocado oil, for searing; 1½ cup gluten-free 1-to-1 baking flour - Bob's Red Mill blue bag; 1½ large yellow onions, finely diced, about 2 1/4 cups; 1½ medium green bell peppers, finely diced, about 1 1/2 cups; 4½ ribs celery, finely diced, about 2 cups; 2½ jalapenos, finely diced - keep the seeds for more heat; 9 cloves garlic, minced; 9 cup chicken stock, warmed (check the label for GF); 1½ tbsp Better Than Bouillon roasted chicken base, whisked into the warm stock (check the label for GF); ½ tbsp Zatarain's Creole seasoning, for the pot; 1½ tbsp Worcestershire sauce (check the label for GF); 1½ tsp dried thyme, or a few fresh sprigs; 3 bay leaves; 1½ tsp fish sauce, added in the last 10 minutes; sliced green onions and chopped parsley, to serve; file powder, optional, at the table

Chicken & Sausage Gumbo

by Matt KennardPublished September 18, 2026

A dark gluten-free roux, the trinity with jalapenos, and no okra. Twelve servings, no rice.

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Yield

12 generous servings, about 5-5.5 qt

Prep

35 min

Cook

1 h 45 min

Total

2 h 20 min

Pan

large multi-clad stockpot

Scaled to 1.5x and built around a gluten-free roux: the 1-to-1 blend browns like flour and behaves like flour, which not every gluten-free flour does.

Method

Sear 10-12 min · golden, not cooked through

Toss the chicken with 1 tbsp Zatarain's and the pepper. Heat 3 tbsp oil over medium-high. Brown the sausage about 5 minutes and lift it out, leaving the fat. Sear the chicken 5-7 minutes and lift it out to the same bowl.
Simmer 15-20 min · dark milk chocolate, very nutty

Add the 1¼ cups oil to the rendered fat. Turn the heat to medium-low, wait 30 seconds, then add the flour. Whisk constantly across the whole bottom of the pot, through blonde and peanut butter, until it is glossy and dark.
Sauté 6 min · softened

The moment it is there, add the onions, celery, bell peppers and jalapenos and stir hard - the vegetables are what stop the roux cooking. Saute 5 minutes on low to medium-low, then the garlic for 60 seconds.
Simmer 1 h · thickened

Add the fortified warm stock 1-2 cups at a time, stirring well between additions so there are no clumps. Bring to a gentle boil, stir in the ½ tbsp Zatarain's, Worcestershire, thyme and bay, and return the meats and their juices. Cover and cook on low for 1 hour, scraping the bottom every 15 minutes.
Finish 10 min · seasoned

At 50 minutes, uncover. Taste for salt first, then stir in the fish sauce and simmer uncovered 10 minutes more. Adjust with hot sauce; you should not need more salt. Remove the bay leaves and any thyme stems.
Serve in deep bowls

Serve without rice: deep bowls, green onions and parsley over the top, with cold potato salad to drop in, or warm gluten-free bread for dipping.

Goes with

Also good with: Gluten-Free Tapioca Hoagie Rolls

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Chicken & Sausage Gumbo

Ingredients

Method

Goes with

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