Rouxless Gumbo
17 ingredients
10 steps
Ingredients
- 1 (2 to 3 pound) whole chicken
- 1 tablespoon butter
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 cups sliced andouille sausage
- 2 cups okra
- 3/4 cup frozen corn
- salt to taste
- ground black pepper to taste
- 1/2 teaspoon cayenne pepper
- 1 cup uncooked medium shrimp, peeled and deveined (optional)
- 2 teaspoons file powder
- 4 cups cooked rice
Directions
-
1Place chicken in a large pot; add enough water to cover.
-
2Cover pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes.
-
3Remove chicken, let cool, and shred meat; skim broth and reserve.
-
4Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes.
-
5Stir in garlic and cook until fragrant, about 1 minute.
-
6Add diced tomatoes, tomatoes with green chilies, andouille sausage, okra, corn, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat.
-
7Simmer until liquid is reduced by half, about 30 minutes.
-
8Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes.
-
9Remove skillet from heat and stir in file powder.
-
10Serve with rice.
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