I tend to be a bit heavy handed and make more than I need.
- 4 lbs. of chicken breast
- 6 cups water, or more as needed (if you can find gluten-free chicken stock (4 boxes))
- 2 cup millet flour (or any non-wheat flour, Pillsbury sells gluten~free flour )
- 3/4 cup vegetable oil (or the oil who choose)
- Publix sell these already chopped – Trinity Mix
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 1/3 cup of chopped garlic (I prefer to use the minced garlic)
- 2 pound chicken Andouille sausage, cut into bite-size pieces
- 6 bay leaves
- 2 teaspoons salt (I use Himalayan salt)
- 1/4 teaspoon dried thyme
- 1/3 cup cayenne pepper
- 1/3 cup of sriracha sauce
- 1/3 cup of creole seasoning
- 1 tablespoon 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 trinity mix 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, bay leaves, salt, thyme, cayenne pepper, creole seasoning and simmer for 1 hour.
- Using a fork shredded the chicken. 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.