Are you ready for some Football?? In my house, Sundays are NFL Football days. My husband, David, can be found in front of the TV watching the Detroit Lions. I, on the other hand, can be found hiding in the kitchen preparing a delicious meal with which David can celebrate a win, or drown his sorrows after a loss.
When I think of football tailgating food, I think of burgers, hotdogs, chicken wings…. and GUMBO!
I adore this gumbo by Valerie Bertinelli.It’s hearty, meaty, savory and absolutely delicious! Who wouldn’t want a gumbo with 2 different types of sausage and an entire rotisserie chicken?? The only things we alter from Valerie’s original recipe is the cayenne pepper and the flour. We don’t particularly care for spicy food in our house, so we simply omit it; and the flour we substitute with a gluten-free variety.
Trust me, this recipe is gold, or dare I say, A Touchdown? (har har..) And it makes enough food to feed a football team.
First, I made the roux by warming 1 cup of oil over medium heat in a large Dutch oven until hot. Then I added the gluten free flour to the pot all at once, whisking until the consistency is uniform. I cooked the roux, whisking occasionally, until it was the color of a tarnished penny, about 20 minutes. I was very careful to not cook it any further than this.
Next I added celery, bell peppers, onion, chopped scallions and garlic to the pot and cooked it for about 5 minutes.
Then I added enough chicken stock to just cover the vegetables, and stirred to combine, along with the tomatoes with their juices, andouille and smoked sausages, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining chicken stock, about 1 more quart. Then I partially covered the pot and brought it to a boil, then reduced the heat and simmered 20 minutes.
Meanwhile, I heated the remaining 2 tablespoons oil in a medium skillet over high heat and added the okra to cook, stirring, until the gel dried out slightly, about 3 minutes. Then I added it to the Dutch oven.
Next, I shredded my rotisserie chicken and added it to the gumbo, about 20 minutes before I planned on serving it.
All that was left was to serve it over some rice that I seasoned with salt.
Gluten Free, Dairy Free Chicken and Sausage Gumbo
- 1 cup plus 2 tablespoons canola oil
- 1 cup gluten free all-purpose flour
- 6 ribs celery, chopped
- 2 green bell peppers, chopped
- 1 large white onion, chopped
- 1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
- 8 to 10 cloves garlic, chopped
- 2 quarts store-bought chicken stock
- Two 15-ounce cans diced tomatoes
- 12 ounces andouille sausage, sliced into 1/2-inch pieces
- 12 ounces smoked sausage, sliced into 1/2-inch pieces
- 1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy), optional
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- One 10-ounce box frozen sliced okra, thawed
- 1 rotisserie chicken, meat shredded (about 4 cups)
- 15 cups cooked white rice, such as Minute Rice, for serving
Warm 1 cup of oil over medium heat in a large Dutch oven until hot. Add the gluten free flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further.
Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
Add enough chicken stock to just cover the vegetables, about 1 quart, and stir to combine. Add the tomatoes with their juices, andouille and smoked sausages, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining chicken stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.