Rouxless Gumbo recipe
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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 ½ (10 ounce) can diced tomatoes with green chilies, undrained 2 cups sliced andouille sausage 2 cups okra ¾ cup frozen corn salt to taste ground black pepper to taste ½ teaspoon cayenne pepper 1 cup uncooked medium shrimp, peeled and deveined 2 teaspoons file powder 4 cups cooked rice
Nutrition Info
- 431.9 caloriescarbohydrate: 23 gcholesterol: 73.8 mgfat: 29.7 gfiber: 2 gprotein: 17.1 gsaturatedFat: 9.3 gservingSize: -sodium: 506.2 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Rouxless Gumbo
Directions
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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.