1 pound gluten free sausage - I used Prasek's smoked sausage
1 pound boneless chicken thighs - 4 thighs
3 tablespoons millet flour
1 green bell pepper - chopped
2 celery stalks - chopped
½ medium yellow onion - chopped
5-6 cups gluten free chicken broth
1 pound okra - sliced
1 cup strained tomatoes
2 tablespoons Cajun seasoning
1 tablespoon minced garlic
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
cooked rice
Instructions
Slice sausage into half moons. Heat one tablespoon oil in Dutch oven over medium high heat and brown the sausage, about 5 minutes. Take the sausage out of Dutch oven and place on plate.
Season chicken thighs with Cajun seasoning, place in the Dutch oven and brown each side for 2-3 minutes. Take chicken out of Dutch oven and place on plate with sausage and set aside.
Let Dutch oven cool slightly. Make a roux in the Dutch oven with 3 tablespoons oil and millet flour over medium high heat. Whisk continually until the roux turns a caramel color about 4-5 minutes.
Add the chopped onion, celery, and bell pepper and cook until softened, about 5 minutes, stirring often to make sure the roux doesn't burn.
Add the broth while stirring with a flat wooden spoon scraping the bottom of the Dutch oven. Then add the rest of the ingredients including the sausage and the chicken thighs. Turn heat up and bring to a boil.
Turn heat to medium and simmer for 1 and ½ hours.
Take the chicken thighs out of the Dutch oven and shred the chicken. Add back to the Dutch oven and stir. S
erve in bowls over cooked rice. Enjoy!
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-chicken-sausage-gumbo/