GLUTEN FREE GUMBO RECIPES

Steps:

• 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.

Steps:

• Pour the mochiko flour into a baking tray and roast for 35 minutes at 350°, turning halfway through. As the flour roasts, combine the shrimp shells, clam juice and chicken broth in a stockpot; simmer for 20 minutes over medium heat, then strain and set aside, discarding the shells.
• Rinse the stockpot, then return to the stove. Add the butter and warm over medium heat. Add the mochiko and stir to combine. Toast until a rich brown color, about 20 minutes total, stirring constantly to prevent scorching.
• Add the celery, onion and bell pepper and sauté, stirring often, until softened, about 5 minutes. Stir in the garlic and sauté until aromatic, about 1 minute. Add the crushed tomatoes and broth, then stir to combine. Bring to a simmer and reduce heat to medium-low. Simmer until the flavors combine, about 1 hour, stirring often.
• Stir in the carrot, okra, chile powder, paprika, salt, thyme, pepper and optional cayenne or hot sauce. Simmer until the carrot is slightly tender, about 10 minutes, then taste and add salt if needed.
• In a small skillet, warm the olive oil over medium heat, then add the sausage slices. Brown the sausage on each side, about 3 minutes per side, then add to the gumbo. Add the shrimp to the gumbo and simmer until pink and curling, about 2 minutes. Serve as-is or over white rice.