Rouxless Gumbo


  • 1 (2 to 3 pound) whole chicken
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1green 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(Optional)
  • 2 teaspoons file powder
  • 4 cups cooked rice
  • Directions

  • Step 1

    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.


  • 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 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.

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