Gluten-Free Chicken and Sausage Gumbo

Name: Gluten-Free Chicken and Sausage Gumbo
Total time: 160
Yield: 12
Ingredients: 1 (3 pound) whole chicken, or more to taste; 6 cups water, or more as needed; 1 cup millet flour; 0.75 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; 0.5 cup chopped green onion; 3 bay leaves; 2 teaspoons salt; 0.25 teaspoon dried thyme; 0.25 teaspoon cayenne pepper; 1 tablespoon file powder

Recipe by Matt from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

12 servings

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1 (3 pound) whole chicken, or more to taste
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6 cups water, or more as needed
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1 cup millet flour
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0.75 cup vegetable oil
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1 white onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, chopped
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1 pound andouille sausage, cut into bite-size pieces

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3 stalks celery, chopped
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0.5 cup chopped green onion
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3 bay leaves
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2 teaspoons salt
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0.25 teaspoon dried thyme
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0.25 teaspoon cayenne pepper
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1 tablespoon file powder

Instructions

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.