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Rouxless Gumbo
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Roux-free gumbo with vibrant vegetables, a modern twist on a classic dish, beloved at work, parties, and home.
Ingredients:
  • 1 (2 to 3 pound) whole chicken
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 0.5 (10 ounce) can diced tomatoes with green chilies, undrained
  • 2 cups sliced andouille sausage
  • 2 cups okra
  • 0.75 cup frozen corn
  • salt to taste
  • ground black pepper to taste
  • 0.5 teaspoon cayenne pepper
  • 1 cup uncooked medium shrimp, peeled and deveined
  • 2 teaspoons file powder
  • 4 cups cooked rice
Instructions:
  • In a large pot, gently nestle the chicken and pour enough water to cover it completely. Cover the pot and bring it to a gentle boil. Lower the heat to medium-low and let it simmer until the meat is tender and falls off the bone, approximately 90 minutes. Once done, take out the chicken, allow it to cool, shred the meat, strain the broth, and set it aside for later use.
  • In a large skillet over medium heat, melt butter. Sauté 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, then simmer until liquid is reduced by half, about 30 minutes.
  • Combine the shredded chicken and shrimp in the skillet and simmer until the shrimp turns vibrant pink and the okra is tender, about 5 to 7 minutes. Take the skillet off the heat and stir in the file powder. Serve with rice.

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