Rouxless Gumbo

Name: Rouxless Gumbo
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
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; 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

4.7

(32)

24 Reviews

11 Photos

Gumbo has a history of being made with roux, but my mom's recipe didn't have it. This gumbo without roux is my most requested item at work, tailgating parties, and home. The vegetables really shine in this gumbo!

Recipe by Sherry Hunt

Published on March 10, 2020

11

Prep Time:

15 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 25 mins

Servings:

12

Jump to Nutrition Facts

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 (Optional)
2 teaspoons file powder
4 cups cooked rice

Directions

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.
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 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.

Nutrition Facts (per serving)

432	Calories
30g	Fat
23g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 432
% Daily Value *
Total Fat 30g	38%
Saturated Fat 9g	47%
Cholesterol 74mg	25%
Sodium 506mg	22%
Total Carbohydrate 23g	8%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 17g
Vitamin C 16mg	82%
Calcium 53mg	4%
Iron 3mg	16%
Potassium 335mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.