Heat up Your Kitchen with some Yummy Gumbo – Allergen Free

It has been so rainy and gray in Chicago, I thought we were due for something with a little kick! I used andouille flavored Chicken sausage if you don’t eat pork and the results were great. I had all the chefs at CHIC try this dish and they all loved it, hope you do too!

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Chicken and Sausage Gumbo



3 tablespoons olive oil
3 tablespoons rice flour
1 onion, small dice
2 ribs celery, small dice
1 green bell pepper, small dice
1 10-ounce package frozen sliced okra
2 bay leaves
1 1/2 teaspoons thyme
1 teaspoon oregano
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 3/4 cups crushed canned tomatoes
4 cups chicken broth
1/2 pound smoked sausage, medium dice
1 pound boneless, skinless chicken breasts, ¾” pieces
3/4 cup long-grain rice

Mix together thyme, oregano, salt, black pepper and cayenne pepper, set aside.
Heat a large stock pot over moderate heat, add olive oil and heat another minute.
Whisk in the rice flour and cook, whisking constantly, until it starts to brown, about 4 minutes.
Reduce the heat to moderately low.
Stir in the onion and cook until it starts to soften, add ½ of mixed spices.
Add celery, bell pepper and remaining mixed spices, cook another few minutes.
Add the okra, bay leaf, and tomatoes. Cover and cook for 5 minutes.
Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook about 5 more minutes until the chicken is. Remove the bay leaves.
Meanwhile, cook rice according to package instructions. Serve gumbo over rice and enjoy!