Rouxless Gumbo Recipe
- 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
- Place chicken in a large pot; add enough water to cover. Cover 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.
- 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.
- Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes. Remove skillet from heat and stir in file powder. Serve with rice.
