Friday, October 19, 2012

Gluten Free Gumbo of Whatever

I'm married to a Southerner. So naturally this Southerner wants Southern food every once in awhile. Problem is, I can't figure out how to make Southern food, or make it gluten free. I've mentioned before, I am not a chef. As it so happens, we had a lot of leftovers recently, and I really didn't know what to do with them. But then I remembered that we had an open package of sausage, and our leftovers were remnants of chicken terriyaki, without the sauce. I knew we had chicken broth, and butter, and of course GF flour. I decided I would attempt a gluten free gumbo. Now for some back ground on what gumbo is. According to Southerners, gumbo is all your leftovers in a pot with a roux and rice. Roux is a butter/flour mixture. That is where gumbo gets tricky. NEVER eat gumbo from a restaurant not labeled gluten free. Anyways, I decided to make a roux with GF flour (Bob's Red Mill Brown Rice Flour). On to the recipe!

Ingredients:
1/2 cup butter
1/2 cup flour
sauteed veggies (anything you have, I used carrots, onions, and bell peppers)
1 tsp garlic powder
2 cups chicken broth, divided in half
2 TBSP Creole'n seasonings
2 sliced andouille sausage
2 eggs (optional)
chopped leftover chicken
2 cups brown rice (I used instant brown rice found at Costco or Trader Joe's)

Start your roux in a medium sauce pan. Turn your burner to low or med low, add your butter, as it's melting, add your flour. Stir for ten minutes constantly. Remove from heat. Saute your veggies in oil over medium high heat, add garlic. Once sauteed, add to the roux, back on the burner at medium heat. Continuing to stir, add 1 cup of the chicken broth (save the other cup if it starts to get too thick). Add your seasonings and sausage (and eggs at this point, just crack it over the saucepan and drop it in, letting the heat boil it). Continuing to stir for 20 minutes. Now add your chopped cooked chicken and already cooked rice. Cook and stir over medium heat for 10 minutes. You may add your other cup of chicken broth at this point if needed.

I enjoyed the gumbo. Creole seasoning is always too hot for my taste, but it was still good.

No comments: