Gluten-Free Chicken and Sausage Stew

Begin by placing the chicken in a large 6- to 8-quart cooking vessel and then pour in sufficient water to completely submerge the chicken; place the pot over high heat and bring the mixture to a rolling boil, after which reduce the heat to a moderate level and continue cooking until the chicken is no longer pink at its core and the juices run clear, approximately 1 hour.

To verify that the chicken is cooked to a safe temperature, insert an instant-read thermometer into the thickest part of the thigh, close to its bone, and check that it reaches a temperature of 165 degrees F (74 degrees C).

Once the chicken is cooked, carefully remove it from the water and place it on a flat surface to cool, retaining the flavorful chicken stock that remains in the cooking vessel.

In a separate pan or skillet, combine millet flour and vegetable oil and cook over medium heat, stirring constantly, until the mixture forms a smooth and slightly darker paste, similar to peanut butter, approximately 10 minutes.

Next, add the sautéed onion, green bell pepper, and garlic to the pan and continue cooking over low heat, stirring frequently, until fragrant, about 2 to 3 minutes. Then, transfer the onion-roux mixture to the stockpot with the chicken stock.

Bring the combined mixture to a gentle simmer over medium heat and add the andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper. Continue to cook for an additional 1 hour.

Once the chicken is cooked, remove its skin and discard it. Then, pull the meat from the bones and chop it into bite-sized pieces; discard the carcass. Add the chicken meat to the broth mixture and simmer until it is heated through, approximately 5 to 10 minutes.

Finally, remove the stockpot from the heat and stir in file powder; then, discard the bay leaves.