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Everything you need to know about making gluten-free chicken gumbo, including a recipe video and how to thicken and add flavor to the gumbo roux.

This hearty gluten-free chicken gumbo tastes as good as the original without sacrificing the classic flavors of New Orleans.

Gluten-Free Chicken Gumbo

After living in New Orleans for more than 20 years, I can say that I've perfected the art of making a roux and a good (simple) gumbo recipe. When my son and I had to go gluten-free, I knew I would have to find a way to make gumbo gluten-free.

This recipe has the rich flavors and heartiness of traditional gumbo made with roasted chicken, aromatic vegetables, smoked sausage, and a roux-based broth that coats all the above. The only thing missing? The gluten and that means everyone can enjoy a bowl or two!

Is Gumbo Normally Gluten-Free?

Traditional gumbo uses all-purpose flour for the roux, which disqualifies it as a gluten-free option. However, you can make an authentic and delicious gumbo roux by using a 1:1 gluten-free all-purpose flour. It won't change the flavor or consistency and requires no extra steps or additional ingredients.

Ingredients

Any gumbo needs a roux, and you’ll make it with equal parts of vegetable oil and gluten-free all-purpose flour. Then, you’ll need onions, bell pepper, celery, garlic, and Cajun seasoning. The meat in this recipe is andouille or smoked sausage (your gumbo won't be as flavorful if you omit it) and shredded cooked chicken (or turkey). Finally, you’ll use chicken broth or stock, and gumbo filé, a ground powder used to thicken and flavor the gumbo.

The Gluten-Free Roux for Gumbo

The roux is the first step and most important element for perfect gumbo. It's made with equal parts flour and fat (usually oil or butter) whisked in a large cast-iron pot or stockpot over medium heat until the mixture reaches a copper brown color and smooth consistency.

Just like traditional roux, you'll need to watch it close and constantly until it browns and thickens. Yes, this takes some time, about 15 to 20 minutes, but you'll get some killer shoulders, and once you take your first bite of this chicken and sausage gumbo, you'll gladly grab the whisk again.

The Best Flour for Gluten-Free Roux

These mixes are perfect because they combine grain and starch, and usually a binder to act as the "gluten" and help the roux do its job in thickening gumbo. These are the gluten-free flours I've tested this recipe with:

a large ladle of chicken gumbo being lifted out of the pot

Gluten-Free Flour Not to Use

I strongly advise against using other gluten-free or grain-free flours such as rice and almond flour for this recipe. Rice flour is a grain and has a grainy texture, and by itself won’t bind with the oil or thicken.

On the other hand, almond flour is too high in fat, has no starch, and when mixed with oil you’ll essentially be making coarse almond butter. Do not use:

rice flour
soy flour
chickpea flour
almond flour
cornmeal or corn starch
coconut flour
cassava flour
amaranth flour

While some gluten-free flour mixes include the above flours, I do not recommend using any of these stand-alone. A mix works because it combines the grain + starch in the proper ratio for it to perform nearly identically as traditional flour.

How to Make Gluten-Free Gumbo

Here are the steps to make this simple gluten-free chicken gumbo and a video below so you can cook this recipe with me:

Make a roux
In a large Dutch oven or pot, combine the oil and flour. Using a whisk, stir slowly and constantly for 15 to 25 minutes or until the roux has thickened and has a copper brown color. Use the biggest cast-iron pot or soup pot you’ve got!
Add the veggies
Add in the bell peppers, onion, celery, and garlic. Cook for 5 minutes until the veggies have softened and are fragrant.
Add the meat and seasonings
Add the sausage, shredded chicken, and seasonings to the veggies, making sure to stir everything so they get coated in the roux. Pour in the broth, and add the bay leaves. Stir until the roux is incorporated into the broth.
Simmer
Bring the gumbo to a boil, and simmer covered for 2 hours. If you're short on time, 1 hour minimum.
Grab that jar of filé
Turn off the heat and skim off any fat that rises to the surface. Stir in the filé powder. Serve gumbo with cooked rice.

How to Thicken Gluten-Free Gumbo

Gluten-free gumbo is thickened by the roux (the base) and by adding gumbo filé at the end. Filé is a natural thickening agent made from sassafras leaves. It's a staple ingredient in many Creole recipes.

It's important to add the filé powder once the heat has been turned off. Otherwise, it will clump and give the entire dish a bitter flavor. You can even sprinkle additional filé powder over your bowl of gumbo, just like you would use salt.

Another way to thicken gumbo is to add okra along with the aromatic veggies, but I prefer to leave it out because I'm not a fan of the slimy texture. That being said, you can use either gumbo filé or okra, but not both; this would make the 'broth' slimy and too thick.

large bowl of chicken sausage gumbo with rice

More Tips for Perfect Gluten-Free Gumbo

Check out these tips to make a terrific gluten-free gumbo every time:

Best fats for roux
If using oil, pick a neutral one such as canola or vegetable oil. People also use lard, bacon fat, and butter in the deep south, but be warned, the butter will brown and burn the roux if the heat is too high. You will know when your roux is burnt: it smells like burnt toast instead of a nutty aroma.

What fats NOT to use
I don’t recommend coconut oil or olive oil to make gluten-free gumbo roux since they have lower smoke points. And in no way should you ever use margarine; it will be a disaster.

Gumbo Roux Color
It depends on how long you cook it and whether you use oil or butter. The roux will go from a pale color to golden, light peanut butter, caramel, and eventually a copper brown. This can take between 20 and 35 minutes, depending on how well your burner convects heat, which shouldn't be over medium-high or medium if using butter.

All of that to say, you don't need a dark roux for good gumbo- you can whisk and cook until it reaches a rich caramel color. Gumbo made from this roux won't be as thick, but it's still flavorful and worth the work.

What texture should the roux have?
At first, the flour and oil will have a liquid consistency, but as you keep stirring, the flour will thicken, and the roux will reduce and thicken as it cooks.

How to Serve Gluten-Free Gumbo

You can serve this gluten-free gumbo the way you would regular gumbo, over rice, or with a side of potato salad. And thankfully, both rice and potato salad are gluten-free options as well.

How to Store & Freeze

Once cooled to room temperature, gumbo leftovers can be stored in the fridge for 3 to 4 days. Check these tips for preventing gumbo from spoiling. You can also freeze gumbo in freezer-safe containers or zip bags for up to 3 months.

Gluten-Free Chicken Gumbo

Servings: 8

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Everything you need to know about making gluten-free chicken gumbo, including a recipe video and how to thicken and add flavor to the gumbo roux.

4.97 from 29 votes

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Watch how it’s made:

Ingredients

½ cup vegetable oil
½ cup gluten-free all-purpose flour
½ cup onions, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
1 pound andouille or smoked sausage, sliced
1 ½ pounds boneless chicken meat, shredded
1 ½ tablespoons Cajun seasoning
64 oz chicken broth or stock
3 leaves bay
1 tablespoon file powder, recommended
Rice for serving

Instructions

Make the roux:

Combine the oil and flour in a large pot over medium heat (use a cast-iron one if you have it). Stirring slowly and constantly for 15 to 25 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.

Sauté:

Add the onions, celery, bell peppers, and garlic and continue to stir for 4 to 5 minutes, until they've softened.
Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.

Add the liquid and cook:

Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
Turn up the heat to medium-high, bring the gumbo to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours.

Final step:

Before serving, turn off the heat. Skim off any fat that rises to the surface and discard it. Stir in file powder for flavor and thickening, if using. Remove the bay leaves and serve over rice.