Gluten-Free Gumbo with Roux
By the Gluten Free Recipes team ·
This hearty gluten-free gumbo boasts a rich, savory broth infused with the aromatic trinity of vegetables and your choice of protein. Enjoy the comforting warmth and complex flavors, all without a trace of gluten.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Gumbo with Roux: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Gumbo with Roux: This recipe relies on certified gluten-free stock and uses cornstarch as a natural thickener, completely avoiding gluten-containing grains. Always check labels for hidden gluten.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (such as diced chicken, beef, or cooked lentils/beans)
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, 14.5 oz)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt and black pepper, to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté until they begin to soften and become fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
- 2
If you are using raw chicken or beef, add it to the pot now and brown it on all sides for about 5-8 minutes. If using pre-cooked protein like lentils or beans, you can add them later with the stock.
- 3
Add the diced potatoes to the pot and stir them with the sautéed vegetables and protein for about 2 minutes, allowing them to lightly toast. If using diced tomatoes, add them now and stir to combine.
- 4
Pour in the certified gluten-free stock, ensuring it covers all the ingredients. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30-40 minutes, or until the potatoes are tender and the flavors have melded beautifully. If you added lentils or beans, stir them in during the last 15 minutes of simmering.
- 5
To thicken the gumbo, whisk together the cornstarch and cold water in a small bowl until smooth, creating a slurry. Slowly pour this slurry into the simmering gumbo while stirring constantly. Continue to simmer for an additional 5 minutes, or until the gumbo has reached your desired consistency. Season generously with salt and pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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