Gumbo has a history of being made with roux, but my mom's recipe didn't have it. Now this gumbo without roux is my most requested item at work, tailgating parties, and home. The vegetables really shine in this gumbo!
Preparation Time
15 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 25 mins
Calories
432 Calories
Recipe Instructions
Step 1
Place chicken in a large pot; add enough water to cover. Cover the pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve.
Step 2
Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add 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. Simmer until liquid is reduced by half, about 30 minutes.
Step 3
Mix shredded chicken and shrimp into the skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes. Remove the skillet from heat and stir in file powder. Serve with rice.
Ingredients
1 tablespoon butter
salt to taste
1 large onion, chopped
3 cloves garlic, minced
ground black pepper to taste
2 stalks celery, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 (2 to 3 pound) whole chicken
4 cups cooked rice
1 cup uncooked medium shrimp, peeled and deveined
2 teaspoons file powder
2 cups sliced andouille sausage
2 cups okra
0.5 teaspoon cayenne pepper
0.5 (10 ounce) can diced tomatoes with green chilies, undrained
