Gluten-Free Chicken and Sausage Gumbo

Ingredients

• 1 (3 pound) whole chicken, or more to taste
• 6 cups water, or more as needed
• 1 cup millet flour
• 3/4 cup vegetable oil
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, chopped
• 1 pound andouille sausage, cut into bite-size pieces
• 3 stalks celery, chopped
• 1/2 cup chopped green onion
• 3 bay leaves
• 2 teaspoons salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 tablespoon file powder

Directions

Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.

Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.

Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.

Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.

Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.

Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.