GLUTEN-FREE CHICKEN GUMBO

Name: GLUTEN-FREE CHICKEN GUMBO
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 6 qts. chicken broth; 1 1/2-2 lb. chicken; 1 lb. sausage; 2 onions, chopped; 2 bags frozen bell peppers; 3 cups chopped celery; 2 tsp. garlic; 3 tsp. salt; 1 tsp. red pepper; 1/2 tsp. black pepper; 2 tbs. Italian seasonings; 1 tbs. chili powder; 1/2 tsp. cayenne pepper; 2 tbs. gluten-free Worcestershire sauce; 2 tsp. fi lé powder; 2 tsp. Cape Crystal Konjac gum (glucomannan)

August 29, 2023

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Indulge in the rich and hearty flavors of the Deep South with a delightful twist in this gluten-free chicken gumbo recipe, where traditional taste meets modern dietary considerations. This savory concoction brings together tender chunks of succulent chicken, an array of vibrant vegetables, and a medley of aromatic spices to create a symphony of flavors that harken back to the classic Louisiana dish. What sets this recipe apart is the use of konjac gum, a natural thickening agent that ensures the gumbo maintains its signature velvety texture, all while remaining entirely gluten-free. With each spoonful, you'll savor the warmth of a timeless comfort dish, thoughtfully reimagined for those with dietary sensitivities.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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GLUTEN-FREE CHICKEN GUMBO

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Southern

Servings

8

Prep Time

30 minutes

Cook Time

5 hours

Calories

440

Indulge in the rich and hearty flavors of the Deep South with a delightful twist in this gluten-free chicken gumbo recipe, where traditional taste meets modern dietary considerations. This savory concoction brings together tender chunks of succulent chicken, an array of vibrant vegetables, and a medley of aromatic spices to create a symphony of flavors that harken back to the classic Louisiana dish. What sets this recipe apart is the use of konjac gum, a natural thickening agent that ensures the gumbo maintains its signature velvety texture, all while remaining entirely gluten-free. With each spoonful, you'll savor the warmth of a timeless comfort dish, thoughtfully reimagined for those with dietary sensitivities.

Ingredients

6 qts. chicken broth
1 1/2-2 lb. chicken
1 lb. sausage
2 onions, chopped
2 bags frozen bell peppers
3 cups chopped celery
2 tsp. garlic
3 tsp. salt
1 tsp. red pepper
1/2 tsp. black pepper
2 tbs. Italian seasonings
1 tbs. chili powder
1/2 tsp. cayenne pepper
2 tbs. gluten-free Worcestershire sauce
2 tsp. fi lé powder
2 tsp. Cape Crystal Konjac gum (glucomannan)

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Directions

STEP 1: Make broth the traditional way using the slow cooker. Place the leftover bones and meat from a turkey or chicken from a previous meal in the slow cooker and fi ll with 6 quarts of water. Let it cook over night. The next morning, drain the liquid out into your soup pot and pick out the little meat that is left. OR simply purchase the stock and save the trouble
STEP 2: Next add the chicken to the stock to the gumbo pot boil.
STEP 3: Sauté the sausage in a little coconut oil in a skillet. Once brown, add to the gumbo pot.
STEP 4: Add your chopped vegetables and seasonings to the pot except the konjac gum.
STEP 5: Let the pot boil for 2 hours. Take out the cooked chicken and shred it. Once shredded, return it to the soup pot.
STEP 6: In a separate bowl, whisk your konjac gum in 1 cup of water. Once it is mixed very well, add the water mixture to your soup.
STEP 7: Continue to cook for another hour to 2 hours.
STEP 8: Serve with “riced” caulifl ower and radish faux potato salad.

Recipe Note

Our gumbo is full of chicken and sausage, including the trinity (onions, bell peppers, and celery). And a surprise... it uses a gluten-free thickener.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 440

Amount/Serving % Daily Value

Carbs: 10 grams; 4%
Cholesterol: 137 milligrams; 46%
Fat: 6.8 grams; 34%
Fiber: 2.3 grams; 8%
Protein: 47.1 grams
Saturated Fat: 6.8 grams; 34%
Sodium: 3743 milligrams; 100%
Sugar: 6.5 grams
Vitamin D: 0 micrograms; 0%
Calcium: 94 milligrams; 14%
Iron: 3 milligrams; 14%
Potassium: 650 milligrams; 14%

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