3 Tablespoons vegetable oil or olive oil
I package Chicken / Turkey Anduille Sausage (chopped) - no pork casing
4-6 boneless chicken thighs
1 pound raw, peeled and de-veined shrimp
Cajun Seasoning (I use Tony Chachere's Creole Seasoning)
6 Tablespoons gluten-free flour
1 green bell pepper, chopped
2 small celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 35 oz can of Stewed / Can Tomatoes (I use Cento Italian Style)
32 oz low-sodium chicken broth
2 bay leaves
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or more if you like it hot)
Optional: Sprinkle of Filing Powder (Cajun Seasoning: Sassafras)
Cooked White Rice
Directions:
Heat 1 Tbs oil in a 6+ quart Dutch oven or soup pot over medium-high heat. Add chopped sausage then saute until browned. Transfer to a plate then set aside.
Lightly season both sides of chicken thighs with Cajun Seasoning then place skin side down in dutch oven or pot. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through,) then transfer to plate with sausage and set aside.
Remove pot from heat for a few minutes to cool slightly then place back over medium heat. Add remaining 2 Tbs oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, this is your roux.) It gets quite gooey.
Add bell pepper, celery, garlic and onion then saute until vegetables are slightly tender - do not overcook - scraping the bottom of the pot to make sure roux doesn't burn. Add tomatoes - pulling them apart and crushing them with your hands as you add them. Pour in the rest of the tomato sauce from the can. Stir in chicken broth and continue to scrape the bottom of the pot.
Pull apart chicken into small pieces and add to the pot. Also add back the chopped sausage. Add 1 Tbs of Cajun Seasoning, 1/4 tsp paprika, 2 bay leaves and 1/4 tsp cayenne pepper (or more if you like it hot).
Turn heat up to bring gumbo to a low boil, then turn heat down to medium-low and simmer uncovered for 1-1/2 hours.
Add raw shrimp and turn up heat to Medium High for 3-5 minutes until the shrimp are pink. Optional: Sprinkle with Filing Powder and stir in after the shrimp is cooked. Remove Bay Leaves before serving. Serve over or under cooked white rice
I package Chicken / Turkey Anduille Sausage (chopped) - no pork casing
4-6 boneless chicken thighs
1 pound raw, peeled and de-veined shrimp
Cajun Seasoning (I use Tony Chachere's Creole Seasoning)
6 Tablespoons gluten-free flour
1 green bell pepper, chopped
2 small celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 35 oz can of Stewed / Can Tomatoes (I use Cento Italian Style)
32 oz low-sodium chicken broth
2 bay leaves
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or more if you like it hot)
Optional: Sprinkle of Filing Powder (Cajun Seasoning: Sassafras)
Cooked White Rice
Directions:
Heat 1 Tbs oil in a 6+ quart Dutch oven or soup pot over medium-high heat. Add chopped sausage then saute until browned. Transfer to a plate then set aside.
Lightly season both sides of chicken thighs with Cajun Seasoning then place skin side down in dutch oven or pot. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through,) then transfer to plate with sausage and set aside.
Remove pot from heat for a few minutes to cool slightly then place back over medium heat. Add remaining 2 Tbs oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, this is your roux.) It gets quite gooey.
Add bell pepper, celery, garlic and onion then saute until vegetables are slightly tender - do not overcook - scraping the bottom of the pot to make sure roux doesn't burn. Add tomatoes - pulling them apart and crushing them with your hands as you add them. Pour in the rest of the tomato sauce from the can. Stir in chicken broth and continue to scrape the bottom of the pot.
Pull apart chicken into small pieces and add to the pot. Also add back the chopped sausage. Add 1 Tbs of Cajun Seasoning, 1/4 tsp paprika, 2 bay leaves and 1/4 tsp cayenne pepper (or more if you like it hot).
Turn heat up to bring gumbo to a low boil, then turn heat down to medium-low and simmer uncovered for 1-1/2 hours.
Add raw shrimp and turn up heat to Medium High for 3-5 minutes until the shrimp are pink. Optional: Sprinkle with Filing Powder and stir in after the shrimp is cooked. Remove Bay Leaves before serving. Serve over or under cooked white rice
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