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