chicken gumbo days

Kinnikinnick’s corporate chef Lori Grein sent us the ideal recipe for these first cold days… chicken gumbo. Bonus: it’s gluten free.

Chicken Gumbo

10 chicken thighs (cooked and chopped)
6 GF chorizo sausage (cooked/ casing removed and sliced)
½ t salt
1 t pepper
1 t cayenne pepper
1 t paprika
2 t basil
1 T GF hot sauce
1 medium white onion (diced)
2 celery sticks (chopped)
1 medium red bell pepper (chopped)
1 can tomatoes (diced) (540ml/19oz)
2 c GF chicken stock
½ c butter
½ c Kinnikinnick All Purpose flour blend gluten free rice or noodles (cooked)
sliced green onion and fresh parsley for garnish

To make a roux: In a 6 quart pot, melt butter over medium low heat, slowly add Kinnikinnick Flour to melted butter while continuing to whisk. Whisk for 2-3 minutes. Over medium heat, slowly add chicken stock while continuing to whisk. Whisk continuously until mixture begins to thicken (approx. 5-7). Add seasoning, vegetables, cooked chicken and cooked sausage. Cover and cook over medium low heat for 60 minutes until heated through and vegetables are tender. Serve over rice. Serves 4-6.