Gluten-Free Gumbo is the all-time, family-favorite, one-pot, comfort meal. It's absolutely delicious, hearty as can be, and is full of deep, rich flavor that gumbo is known for. Packed full of shrimp, chicken, and sausage, serve it over simple white rice for a treat anyone can enjoy!
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And, if you're in the mood for other comfort food recipes like this, I've got some treats for you! Try my Shrimp and Polenta or my rich and creamy Cheeseburger Soup! Both so good, both so easy!
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Gumbo is an all-time comfort food recipe that everyone loves. It's full of wonderful ingredients, that when combined, come together to make a cozy, stick-to-your-ribs hero.
This version is made gluten-free for those who have issues with the pesky glutens. I have close friends and family that have issues with it, so I came up with this recipe using a one-to-one GF flour. It's a fantastic option and makes a phenomenal, nutty roux.
Serve this gumbo to family on a evening when you need something cozy and comforting. It's a fantastic as a casual dinner party dish. My people love seafood and anytime I mention gumbo when we all get together, its a resounding, "yes!".
What You'll Need
Butter and GF Flour - The base for the roux. You can also use regular ap flour or your favorite GF blend here
Onion, Celery, Green Bell Pepper - The trinity. You have to use this. If you don't a Cajun loses its wings.
Garlic, Bay Leaf, Cajun Seasoning, Dried Thyme - The seasonings. Use your favorite Cajun seasoning blend or make it from scratch.
Chicken or Beef Broth, Crushed Tomatoes - For the liquid. You can use any broth you like, just make sure you buy a good quality one.
Okra, Andouille Sausage, Chicken Thighs, Shrimp - The usual suspects in gumbo. You can use chicken breasts, any kind of sausage you prefer, and your favorite seafood, as well.
A Word About Cookware
I am not a fan of a ton of gadgets in the kitchen. What I do prefer is basic, good quality equipment.
For this gluten-free gumbo, I highly suggest using a heavy duty, cast iron braiser. It is a workhorse in the kitchen and I use mine all the time.
The size is fantastic and because it's heavy, it will retain the heat you need to not only cook the roux, but maintain that heat so that cooking the sauce and the remaining simmer happens evenly.
Buy Now → How To Do It
While this gluten-free gumbo recipe is very simple and straightforward, it does take some time because of the roux. I'll give you a brief rundown here, but the specifics will live in the recipe card below.
- Sear the chicken thighs and sausage.
- Make the roux.
- Add the veggies.
- Add the seasonings, tomatoes, chicken, sausage, and broth.
- Simmer for about an hour. Roast the okra during this time.
- Add the okra and shrimp.
- Serve and enjoy!
Serve this gumbo over simple white rice. A little fresh parsley and some green onions. A healthy dash of hot sauce. I'm drooling.
What Is A Roux?
So, let's talk about the roux (sounds like "roo"). Don't panic. A roux is nothing more than a classic thickening agent in cooking.
This step is what makes gumbo, gumbo. It's cooking a fat and flour until it's a deep golden brown color with a rich, nutty aroma. It adds to the flavor and thickens the dish. It takes about 30 minutes, but it's really easy and worth every second. Promise. Rufus don't lie.
Melt butter and add the flour and whisk almost constantly for around 30 minutes. You do NOT want this to burn. It'll smell bad, and more importantly, it'll taste bad. We don't do bad tasting things around here.
Here's a couple more tips for making roux:
- Don't cook it over medium heat. You'll run the risk of burning it. If it burns, you'll have to start over.
- Don't walk away. You need to babysit this part, whisking often.
- Your roux will be ready when it turns into a deep caramel/milk chocolate color.
- Be patient. While this step does take a minute, it's worth it. You won't get that classic gumbo flavor by rushing the roux.
Top Tip: An Important Word About Okra
Important to note, you need to precook the okra before you just dump it in this gluten-free gumbo. If you cook it directly into your current gumbo mixture, you'll be left with a very off-putting, stringy, snot-like thing that nobody wants. It won't be nice.
Just roast it in the oven at 425° for about 20 minutes while you work on the roux. Add it into the gumbo when you add the shrimp at the end.
Serving Ideas
I serve gluten-free gumbo over cooked white rice for my husband and the girls. I used cauliflower rice, and it was amazing. We all went back for seconds. And, this makes enough for leftovers for the next day, which might just taste even better!
It's also a popular thing to serve gumbo with potato salad. I have a fantastic recipe. You should try it.
You can also serve is with a simple green salad and a slice of easy beer bread!
Variations and Substitutions
- Use whatever seafood you love for this gluten-free gumbo recipe. Just be mindful of the cooking time.
- Use chicken breasts instead of thighs if you prefer. Just note that the breasts can become tough after simmering for a long time.
- Use any kind of sausage you like. Andouille is classic, but I've used a polish kielbasa in a pinch. Use what you have and what you love.
- If you like a spicy gumbo, add cayenne to your taste. I also love serving this with a little bit of Louisiana hot sauce.
Frequently Asked Questions
What kind of GF flour should I use?
Absolutely! Use whatever GF flour you love. They make some fantastic blends now, so experiment and let me know what you come up with!
What kind of shrimp do I use?
Unless you live very close to the coast, I recommend a frozen, easy-peel shrimp. The shrimp are almost always frozen as soon as they are caught, so the thawed stuff at the seafood counter has, more than likely, already been frozen.
The shell on helps prevent freezer burn, too! Upon thawing, simply slip off the shell and pinch off the tail and they're ready to go!
How thick should gumbo be?
Quick answer? As thick or thin as you prefer. I like my gumbo slightly thickened and velvety/silky. I don't want it so thick that a spoon can stand up in it.
Just see where you are at at the end of the simmer step. If you want it thicker, you can add a cornstarch slurry at the end. If you want it thinner, just add a little more broth.
Everyone will use a different brand/type of flour, so it will vary from person to person.
Storage and Reheating Instructions
Gluten-free gumbo will stay good in the fridge, in an airtight container, for up to 3 days. To reheat, I recommend doing so slowly on the stovetop. This will help prevent the shrimp from getting tough.
Freezing Instructions: This is a fantastic recipe to put in the freezer. You can freeze this recipe (without the rice) for up to 3 months. Simply let it thaw out in the fridge, then slowly reheat on the stove top.
Gluten-Free Gumbo Recipe
Ingredients
Gumbo
- 1 lb chicken thighs
- 1 (12 oz package) Andouille sausage, sliced thinly sliced
- avocado oil for searing
- 8 tablespoon butter
- ½ cup gluten-free flour use your favorite blend
- 1 cup onion diced
- 1 cup celery diced
- 1 cup green bell pepper diced
- 4-5 cloves garlic minced
- 6 cups chicken broth
- 1-2 bay leaves
- 2 teaspoon cajun seasoning
- 1 (14.5 oz can) crushed tomatoes
- 1 teaspoon dried thyme
- 2 cups fresh okra sliced into bite-sized coins
- 1½ lbs shrimp shelled and deveined
Cajun Seasoning
- 2 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 2 teaspoon granulated garlic
- 2 tsp granulated onion
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
Gumbo
- Season the chicken thighs with kosher salt and fresh ground pepper. Sear on one side in a little bit of avocado oil. Flip and add the sausage to the pot to sear as well.
- Remove chicken and sausage, cut the chicken into bite-sized pieces, and set aside.
- In a large dutch oven or braiser, melt the butter on med heat. Add the flour and begin to whisk. Continue to whisk often for about 30 minutes until the roux develops into a deep, golden brown. Don't let this burn. Take your time with the step.
- Add in the diced onion, celery, green pepper, and minced garlic. Add in broth and whisk to combine. Scrape up any bits off of the bottom of the pot.
- Return the chicken and sausage to the pot. Add crushed tomatoes, bay leaf, cajun seasoning, and thyme.
- Simmer on this low for about an hour, stirring occasionally
- Roast the okra while the gumbo simmers. See note below.
- To finish, add shrimp and roasted okra. Cook until the shrimp is just done.
- Ladle into bowls over your choice of rice. Enjoy!
Cajun Seasoning
- Mix all ingredients together and store in a jar.
Notes
Nutrition
If you guys make this Gluten-Free Gumbo Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Gluten-free Gumbo recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or Pinterest! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Other Wonderful Seafood Recipes
Shrimp Salad - It's quick and easy and full of wonderful savory flavor thanks to some Old Bay. You've got to try it!
Sheet Pan Shrimp Boil - All the glorious flavors of a shrimp boil with none of the mess!
Shrimp and Okra Gumbo - Another take on gumbo. You can make this gluten-free just by swapping out the flour!
Spaghetti Squash With Shrimp - A light and flavorful version of a shrimp scampi. It's gluten-free and so, so good!
Elliot says
We love this lightened up version! I have celiacs so it’s a welcome treat to enjoy something that I usually can’t have. Thanks!
Rufus says
I'm so very glad to hear you liked it!