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GF Chicken and Sausage Gumbo Recipe


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     GF Chicken and Sausage Gumbo

Category   Entrees - Maindishes
Sub Category   None
Servings   8 - 12
Preptime   2hr 20min

2 lbs boneless skinless chicken thighs
6 cups water or chicken stock
1 cup rice flour or millet flour
3/4 cup Canola oil
1 sweet onion chopped
1 green bell pepper chopped
3 cloves of garlic
1 lb andouille sausage or your favorite sausage
3 stalks celery chopped
1/2 cup green onion chopped
3 bay leaves
2 tsp salt
1/4 tsp dried thyme
1/4 tsp cayenne pepper
1 tbs file powder

Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot. Cook and stir millet flour and vegetable oil together in a large
frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes. Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion- roux mixture to stockpot with chicken stock.
Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour. Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass.
Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes. Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.
Serving Suggestions
Serve with white rice

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