It's time again for another installment of a delicious Gluten Free recipe from the cooking class that I took at Michael Fusco's Riverside Grill in Tulsa, OK. Michael is a 5 star chef who has agreed to let me post his recipes on my blog for all to enjoy. He offers 90% of his menu Gluten Free and he is adamant about quality control. He cooks his GF offerings in a completely separate environment with dedicated cooking utensils so there is no cross contamination. This week's recipe is Chicken & Sausage Gumbo (Gluten Free!) and was it ever delicious!! You can find GF recipes for Belgian Waffles and Potato Pancakes by clicking on these links from my previous posts.
This Chicken & Sausage Gumbo was incredible. The concern for celiacs with this recipe is the flour used in making the roux. As we all know, flour is the bane of Celiacs and Gluten sensitive folks everywhere so we can alleviate this problem by using rice flour. Here is the list of ingredients: Serves 4 hungry people...
1/2 cup Margarine
1/2 cup Rice Flour (Bob's Red Mill)
1 cup chopped Yellow Onion
1/2 cup chopped Celery
1/2 cup chopped Bell Peppers
4 cups Chicken Stock (Minors - if you don't make your own)
1 1/2 pounds of your Favorite Sausage sliced on the bias
3 pounds Boneless Chicken cut into pieces
1 Bay Leaf
Cajun Seasoning (Tones or your favorite)
1 tbsp Fresh Chopped Parsley
Tri-Herb (2 parts Basil for sweetness, 1 part Oregano for bitterness, 1 part Thyme to make it savory)
In a large heavy gauged pot over medium heat, melt margarine. Stir in the rice flour and cook, stirring constantly, until the roux is the color of chocolate, about 15 - 20 minutes. Add onions, celery, and hold for a bit and add peppers and cook for 5 minutes or until the onions are translucent. Reduce heat to low and slowly stir in the chicken stock and let simmer.
In a separate pan brown the sausage on medium - high heat, then add to gumbo pot.
Sear the chicken in the same pan used for cooking sausage and add to gumbo. Add Tri-Herb or your favorite to taste.
Cover your gumbo pot and let cook, stirring every 15 minutes for 1 hour.
Stir in Parsley before serving.
In case you make more than one dish calling for a roux, or you're cooking for a large group. You can make your roux ahead of time and then freeze it and use as needed. I didn't know that but it's great to know. That's why you take a class, to learn something. Money well spent!!
The picture here doesn't do justice but it is the only one I had. I took several pics of the finished product but they seem to have vanished forever into that mysterious place all of our files, pics, and videos go the moment we need them the most! Enjoy!!
This post is part of the following blog carnivals. Go check out these great sites!
6 comments:
This sounds wonderful! I'm a Tulsan too! Thanks for sharing!
It was great Nancy....We're glad you're here!
Hi Jason! Great spot. I am working with a few kids who have autism and celiacs and your site will really help me mold traditional techniques with the latest for gluten free! Grabbed your feed and following. Please visit me at http://www.amoderatelife.blogspot.com and what wonderful blog carnivals you have! :) take care! alex
We're glad to see you Alex. I commented on your insomnia post and liked it a lot. I can't wait to try some of your methods. We have some good info for you to look at and welcome you to look around. Thanks! Jason
I've actually never made gumbo, but yours looks great. Rice flour works well for that kind of thing, sweet rice flour does also.
I actually hadn't had any in years until this but it reminds me how much I love it. Thanks for stopping by!
Post a Comment