Gluten Free GUMBO!!!

1 lb smoked sausage(I use half pound beef/1/2 lb jalapeno beef/pork sausage)

1 whole chicken (breasts and leg quarters removed and skinned) save remainder of chicken for chicken stock*

1/4-1/3 cup olive oil (Omit if you have enough drippings from sausages)

½ cup Auntie’s Gluten Free All-Purpose Blend

1 cup chopped onions

1 green pepper, chopped

½ cup chopped celery (optional)

3 cloves garlic chopped

3 cups water

4 cups gluten free chicken stock or homemade stock

2 tsp Creole seasoning if sausages are super spicy cut Creole seasoning down to 1 ½ tsp per batch

4 TBSP Braggs Liquid Aminos

1 ½ tsp organic dried Thyme or 3 TBSP fresh Thyme

1 tsp Smoked paprika

3 bay leaves

salt and pepper to taste

½ cup sliced green onions

Slice sausages at a slight angle approximately ¼ inch think. Saute in dutch oven on stove browning on both side. With slotted spoon, remove sausage from pan and set aside. Sear chicken in sausage drippings, until chicken releases from pan and is a golden brown. Remove chicken from pan and set aside.

Making the Roux

In the pan with sausage dripping if sausage has released 1/4- 1/3 cup of fat do not add additional oil. (Make sure your pan is large enough that it can accommodate all your veggies and some broth.) Stir in ½ cup Auntie’s gluten free flour slowly with heavy spatula or bamboo paddle. Stirring constantly, cook for approximately 20 minutes on medium/medium low. Roux will darken in color and have a nutty smell when done. At this time add chopped onions, garlic and green pepper (celery if desired) Saute in roux for about 3-5 minutes.

Slowly add water to roux and veggies. It will bind quickly stir constantly add all liquid. When all liquid has been combined, add in all spices. Bring pot up to a boil. Make sure you have your roux and broth blended smoothly. At this stage add your chicken into pot. Bring back to boil. Simmer for 35-40 minutes. Stir frequently. Remove chicken from the pot and add sausage. Add salt and pepper to taste at this point. Let chicken cool slightly then remove bones from leg quarters and slice chicken on a diagonal about ½ inch thick. Add chicken back into the pot. Bring back to boil, simmer for about 10 turn down and add sliced green onions.

Serve on a bed of rice.

Enjoy!