Chicken Sausage Gumbo for Mardi Gras (Gluten Free)

Ingredients

• 2 cups (256 g)cooked white or brown long-grain rice
• 2 (about 1½ lb; 680 g)bone-in chicken breasts with skin
• As neededorganic olive oil
• To tastekosher salt and freshly ground pepper
• 1 lb (154 g)gluten-free andouille sausage links or smoked sausage
• 2celery ribs, trimmed
• 1red bell pepper, halved lengthways, stem and seeds removed
• 1 mediumonion, halved lengthways through the root and peeled
• 2 to 4garlic cloves, unpeeled
• 3scallions, root ends discarded
• ¼ cup (30 g)plain flour or gluten-free flour blend
• 2 tbsp (29 g)tomato purée
• 1 tspdried thyme leaves
• 4 cups (940 g)low-sodium chicken stock, checked to ensure it is gluten-free
• 1 can (15 oz; 425 g)diced tomatoes
• To serveTabasco, Sriracha or your favourite hot sauce

Instructions

1. 1

   Cook the rice

   Prepare the rice according to the packet directions. Set it aside until it is time to add it to the gumbo.

2. 2

   Heat the grill

   Heat one side of a gas or electric grill to high and the other to medium. For a charcoal grill, make a medium-sized fire and bank the coals to one side to create two heat levels.

3. 3

   Grill the ingredients

   Lightly brush the chicken with oil and season with salt and pepper. Prepare the vegetables, then brush them and the sausages with a little oil. Put the chicken skin-side down over the hotter part of the grill, and place the sausages and vegetables over the cooler section. Turn the ingredients often to prevent burning, removing each when it is done and placing it on a clean platter or baking sheet. Grill until the chicken is nearly cooked and the vegetables are softened with light grill marks; move the chicken to the cooler side if it is browning too quickly. Check the chicken with an instant-read thermometer: it should reach 165°F (74°C).

4. 4

   Chop the ingredients

   Once cool enough to handle, peel the grilled garlic and trim away and discard the onion root ends. Chop all the vegetables except the scallions, and mince the garlic. Chop the scallions and keep them separate for adding later. Slice the sausage into thin rounds. Remove the chicken from the bones and cut it into ½-inch cubes; if it is not fully cooked yet, it will finish in the gumbo.

5. 5

   Build the base

   Heat 1 tbsp of oil in a large heavy pot, such as a Dutch oven, over medium-high heat. Add the chopped vegetables, leaving out the scallions, and stir for about 1 minute until coated in oil. Sprinkle over the flour and stir to coat the vegetables evenly. Add the tomato paste and thyme, then cook for about 2 minutes, stirring with a wooden spoon, until the flour no longer smells raw, looks lightly golden and the vegetables are coated. Scrape up any mixture that sticks to the bottom of the pot.

6. 6

   Simmer the gumbo

   Stir in the stock and the tomatoes with their juices, then bring the mixture to a simmer. Season lightly with salt and cook for 10 minutes to blend the flavours. Add the chicken and sausage, cover the pot and simmer over low heat for 10 to 15 minutes, until the chicken is fully cooked. The time will depend on how long it cooked on the grill.

7. 7

   Finish and serve

   Stir in the scallions and rice and cook for another 2 to 3 minutes, until heated through. Adjust the seasoning with salt and pepper, ladle into warmed bowls and serve with Tabasco or Sriracha at the table.

What is chicken sausage gumbo?

Gumbo is a Louisiana dish shaped by the region’s Creole and Cajun food traditions, commonly built around a seasoned base, vegetables and stock. This version pairs chicken with andouille or smoked sausage and finishes the gumbo with rice.

Grilling the chicken, sausage and vegetables before simmering gives the pot a smoky, charred edge. The flour thickens the tomato-and-stock broth, while hot sauce served separately makes the heat easy to adjust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 27g protein, 34g carbs, 13g fat.

The rice, flour and tomatoes provide most of the carbohydrates, while the chicken and sausage contribute protein and the olive oil and sausage supply much of the fat. Serve with a green salad or extra non-starchy vegetables alongside to add contrast to the hearty bowl.

The grilled ingredients

Two heat zones: the hotter side sears the chicken skin, while the cooler side gives the sausage and vegetables time to soften without burning. Turn the ingredients often and move the chicken if its skin is darkening too quickly.

Chicken doneness: the recipe grills the chicken until nearly cooked, then lets it finish in the gumbo. Check that it reaches 165°F (74°C) with an instant-read thermometer.

Building the flour base

Flour coating: stir it through the oiled vegetables so it is distributed before adding liquid. Cooking it with the tomato paste and thyme for about 2 minutes removes the raw-flour smell and gives the broth body.

Sticking is expected: the flour mixture may cling to the pot as it cooks. Scrape it up with the wooden spoon so it can blend into the stock rather than scorch.

Choosing the sausage

Andouille: this smoked sausage brings a pronounced savoury flavour and can add heat, so it works well if you want the gumbo to have a spicy edge.

Smoked sausage: use this as an alternative for a milder result. Check the packaging on both the sausage and flour blend if the dish needs to remain gluten-free.

Getting the texture right

The flour thickens the broth, but this is still a spoonable gumbo rather than a dry rice dish. Stir well as you add the stock and tomatoes to loosen the cooked flour and incorporate it into the liquid.

Add the rice near the end, cooking it just 2 to 3 minutes to warm through. This helps it keep its shape instead of breaking down during the longer simmer.

Timing the simmer

The first 10-minute simmer gives the stock, tomatoes and vegetables time to blend before the meat goes back into the pot. Once added, the chicken and sausage need another 10 to 15 minutes over low heat.

Use the chicken’s doneness, not just the clock, to judge when it is ready. The grilling stage can vary, so the final simmer may take more or less time within the recipe’s range.

Serving the bowls

Serve the gumbo in warmed bowls so the broth stays hot as you eat. Rice is already stirred into the pot, making this a filling one-bowl meal.

Put Tabasco or Sriracha on the table rather than adding it to the whole pot. That way, each person can season their own serving to taste.

Recipe notes & tips

• Set out a clean platter or baking sheet before grilling so cooked ingredients have somewhere ready to go.
• Keep the scallions separate after chopping; they go into the pot at the end with the rice.
• Use a thermometer to check the chicken reaches 165°F (74°C).
• Scrape the base of the pot as the flour mixture cooks so the browned bits do not burn.
• Add hot sauce to individual bowls rather than the whole pot if diners prefer different heat levels.

Variations

• Milder sausage: choose smoked sausage instead of andouille for a less fiery bowl.
• Brown rice: use cooked brown long-grain rice for a heartier texture.
• Gluten-free flour: use a gluten-free flour blend and confirm the stock and sausage are gluten-free.
• More heat: serve extra Tabasco or Sriracha at the table.
• Shrimp addition: add shrimp during the final simmer, as the original method suggests, and cook until done.

Common mistakes to avoid

• Crowding the hot zone: the ingredients can burn before they soften; use the cooler grill area for the sausage and vegetables.
• Over-charring the chicken: move it to the cooler side if it darkens too quickly.
• Skipping the flour cook: flour can leave a raw taste; cook it with the vegetables for about 2 minutes before adding stock.
• Leaving the base unstirred: the flour mixture can stick and scorch; stir often and scrape the bottom of the pot.
• Simmering the rice too long: it can lose its shape; add it near the end and heat through for just 2 to 3 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of stock or water if the gumbo has thickened.

Frequently asked questions