Discover a simple, delicious gluten-free gumbo recipe that brings the flavors of Louisiana to your kitchen without the hassle.
Delicious and Easy Recipes for a Classic Southern Dish Without the Gluten!
This Stovetop Gluten-Free Gumbo recipe is a heartfelt creation that combines convenience with delicious flavors. It features a homemade oven-baked dry roux, making it an ideal choice for those seeking a quick one-pot meal. The ingredient list is straightforward, requiring a quarter cup of oil, a quarter cup of your preferred gluten-free flour or oven-baked roux, and a pound of chopped chicken, along with a package of smoked sausage.
The recipe also includes a variety of vegetables, such as diced green peppers, onions, jalapeños, celery, and garlic, which contribute to the dish’s robust flavor. To enhance the taste, seasonings like black pepper, dried parsley, and Creole seasoning are added, along with chicken broth and Worcestershire sauce. After cooking the mixture together for about 45 minutes, serve it over rice for a hearty and satisfying meal.
Delight in Every Bite: A Flavorful Journey Without the Gluten!
Hi everybody and welcome back to our kitchen I’m Barbara and that over there’s Mr Paul and uh today I’m going to be making one of my favorite wintertime fall soups um Gumball and because of the fact that I’m glutenfree I can’t use the wheat flour so I have to make a gluten-free and I’m.
Going to show you how okay I’m going to go over the ingredients we’re going to need for our Gumball today first of all I have the dry r that I made on my other video I’ll link that down below and um I’m going to use vegetable oil today and um you’ll need chicken broth I’m going to need.
Four cups or more of the chicken broth and uh I’ll probably add a teaspoon of better than bullion chicken bullion and into the broth when I continue with the soup or you can add your favorite dry chicken uh bullion okay I’ve got tablespoon of the Tony satron Creole seasoning I’ve got a teaspoon each of salt and pepper I’ve got 3.
Tablespoons of dry parsley and if you do fresh you can go to four take tablespoons I’ve got a teaspoon of thyme leaves dried and I’ve got two bay leaves okay first I’m going to go by the uh vegetables that we need here I have couple stocks of celery with the leaves I like the leaves.
Um uh sweet onion or yellow uh yellow onion uh I have H one green bell pepper not red they swear but it’s got to be green and I’m going to go by what they say I’ve got a chopped up jalapeno and uh some um I’m going to garnish with the green um the green um onions so I took the.
Bottoms off of those and put it in with the other onions okay you’re going to have to have garlic and I would go a tablespoon on that the recipe is going to be down below after the after the video okay I got a pound of chicken that I diced and um I’ve got a a round of um.
This is beef smoked sausage you’re supposed to use andoy but I find it a little bit fatty and then I think that’s it now we can start our Gumball let me show you how it’s done first of all I’m going to add a/4 of a cup of oil I’m using vegetable oil or you can use olive oil or the oil of.
Your choice I know there’s a bunch of them out there but um I’m using vegetable oil because I only have two in the household so um what I mean by that is I only have two oils in the household on top of having two of us in the household okay I’m going to let that heat up and then we’ll start uh to do our dry.
R and as I said I made a video the other day it’s on my website and um I’ll leave a link below of the dry R this saves time and this is also glutenfree so this is different than your regular flour although you can use the same recipe for wheat flour if you want want to okay first of all I got to wait till this starts shimmering a.
Little bit I actually put my hand over it like this and I can feel it heating up but I want it to start boiling okay I’m going to add 1/4 cup of um the dry R and I’m going to whisk it around add it slowly and I’m going to turn the heat down cuz I don’t want to burn.
It okay it’s already getting darker that’s what we wanted and I’m going to have to hurry up and put something in here so it doesn’t burn so what I’m going to do is add all the vegetables yeah watch out for that that oil you don’t want to burn yourself.
hope I didn’t burn it okay I think I saved it I’m just going to have to cook this down for a little bit okay I’m going to cook my vegetables down I don’t know if you saw it on film but it looked like I was going to burn the rof so I added a little bit of.
Chicken broth that’s why you should have things out by your stove if you’re cooking have it ready to go so you can grab some water or you can grab some chicken broth or or whatever to stop I had to stop it from getting too hot and that was my fault I didn’t um I turned my burner up too high and waited till the oil got too hot and so you probably.
Should not do that you learn as you live and if you burn the r you got to start over so I tasted it it tastes fine I’m going to cook this down for a little bit and then we’ll continue okay had added some chicken stock to this uh pan and that’s why it’s.
So liquidy right now but I can see that it will thicken up pretty good in here now to your vegetables that’s my garlic yes it’s a big tablespoon but that’s the way we like it uh typically two or three tablespoons if you don’t like garlic or just leave it out if you don’t like it okay and then I’m going to add some.
Um grap Pon sorry this is messy two teaspoons and then some wierer sauce lean parents is a gluten-free uh Wisher sauce you would have to research the other brands to make sure they have no weed in them and then we’ve got our seasonings a.
Tablespoon of Tony satchin Creole seasoning I’ve got I took some salt out of this little container because I forgot that the um chicken bullion that I want to use later on has a lot of salt in it and then we’re going to use I’m going to put this in in a few minutes we’re going to use our teaspoon of thyme.
And our two bay leaves mix that in then I’m going to start adding some of the chicken broth okay whoops had some more in there and then I’m going to start with my Meats let me add the parsley first that’s uh 3 tbspoon of the dried parsley and it will get in to the liquid.
Eventually there we go um start adding my chicken I don’t want to Splash so I’m going to do it with my hands Clean Hands by the way I just washed them and then I’m going to Stir It I’m going to add some more chicken broth that was a used container that I had in the fridge might.
As well get rid of them huh I think I’m going to add some more chicken broth to this in a few minutes but first of all I want to do my um bull y sorry for the noise a teaspoon of buum dry or uh.
Liquid base yeah I got more room for some more chicken broth turn the heat to where it starts bubbling mix it up here real good now when it’s this this cooks for about a half an hour no this cooks for about 45 minutes.
To an hour now you might want to check it check it at 30 minutes if it’s not as thick as you want it to be mix them more of probably mix a little bit maybe 1/4 cup of this dry R into some water or broth and stir it up and then add it a little bit at a time as the sorry as the soup is boiling that will see show you how it’s going to.
Thicken it up I’m going to put the lid on it and I’m going to bring it up to a boil and then lower it to simmer and we’ll see you in about 45 minutes okay it’s been 45 minutes and as you can see the soup is really soupy I don’t know if you would like it like this this is up to you but what I.
Did is I added some water to the dark brown r that I made in the oven the other day and thanks to cameraman Paul I’m going to be able to add some more to the soup and I’m going to I’m going to add I this is the liquid I came out with I’m going to add a little bit in there to thicken it up.
More now I got to wait till it bubbles anytime you add a thickener you wait till it bubbles uh comes to a boil and then it’ll thicken up and you can tell where you’re at I think that’s going to be enough right now um in the meantime when I was cooking the soup I made my white rice in.
My little 3 cup rice cooker oh yeah this is thickening up really nice and once um I let this bubble a little bit then I’m going to show you what it looks like okay as you can see it’s thickened up really well from the addition of the extra R um I’m going to I’ve got some rice in.
A bowl just like they tell you to do and I’m going to spoon this out around the edges make sure I get chicken and sausage and vegetables and all the good stuff almost there I’m kind of making it look professional and then what they do is DRP it.
Off with your green onion voila oh and I did taste it I meant to tell you that I did taste it and it’s got enough salt and pepper and spices okay I hope you enjoyed this video today the gumbo is is nice and hot and um if you like this video please subscribe to.
My channel and give it a thumbs up and I’m going to do a taste test my fingers okay I got to get some good stuff in here I love Gumball this is delicious so I’ll see you next time I hope you uh have a good fall we’re.
Coming into Thanksgiving get ready for those recipes I’ll talk to you later bye
