My Yummies for your Tumbly: Gluten~free Chicken Gumbo

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


  1. 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).
  2. Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
  3. 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.
  4. 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.
  5. 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.
  6. Using a fork shredded the chicken. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
  7. Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

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