Gluten Free & Sugar Free Chicken Gumbo

We may have missed Mardi Gras' Fat Tuesday, but we wanted to show you that we have the spirit.


Enjoy this Gluten Free & Sugar Free Chicken Gumbo


  • 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
  • 12 ounces turkey kielbasa, cut into ¼ inch slices
  • ½ cup plus 1 tablespoon extra virgin olive oil
  • ¼ cup sorghum flour
  • ¼ cup sweet rice flour
  • ½ medium onion, diced
  • 3 stalks of celery, diced
  • 1 green bell pepper, diced
  • 4 cloves of garlic, minced or grated on a Microplane
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon ground white pepper
  • 1 (14.5) ounce can diced tomatoes in juice
  • 6 cups homemade chicken stock OR organic low sodium chicken broth
  • 4 sprigs of fresh parsley
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cups of sliced okra – fresh or frozen
  • kosher salt to taste


  1. Heat 1 tablespoon of olive oil in a 6 quart enamaled cast-iron dutch oven over medium high heat. Add chicken and cook for several minutes. Once chicken has cooked about half-way, add kielbasa and continue cooking until browned, about 5 – 8 minutes total. Remove meat with a slotted spoon to a bowl and set aside.
  2. Next, make the roux. Put remaining ½ cup olive oil in the same pot and heat. Test it by dropping a pinch of flour in – you want it to sizzle. Then, add sweet rice and sorghum and cook, stirring constantly, for about five minutes. You want the roux to be roughly the color of peanut butter. Add onion, celery, green bell pepper, garlic, cayenne pepper, and white pepper. Cook, stirring constantly, until veggies are soft, about 5 minutes. Everything is going to stick together and look like it’s gone south. Don’t worry. Just keep stirring. And, don’t worry about the brown stuff on the bottom of the pan.
  3. Make a bouquet garni by tying together the parsley and thyme with kitchen twine. Add the tomatoes, chicken stock, bouquet garni, and bay leaf. Stir well, cover, and simmer for 15 – 20 minutes.
  4. Add okra, reserved meats, and simmer for another 5-8 minutes. Taste and adjust seasoning with salt. Add more cayenne pepper if desired.


Original recipe is here