Rouxless Gumbo

22 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 5
  • 3 Rating Star 1
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Gumbo has a history of being made with roux, but my Mom's recipe didn't have it. Now it is my most requested item at work, tailgating parties, and at home. The vegetables really shine in this gumbo!

By Sherry Hunt
+ 5
+ 4
prep:
15 mins
cook:
2 hrs 10 mins
total:
2 hrs 25 mins
Servings:
12
Max Servings:
12
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
431.93 calories; 17.09 g protein; 22.96 g carbohydrates; 29.71 g fat; 73.78 mg cholesterol; 506.17 mg sodium.Full Nutrition

Reviews (16)

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Most helpful positive review

lgibber12
03/15/2014
I picked this recipe for gumbo because it was "rouxless". We're trying to go as low carb as possible and it appealed to me that I didn't need to add flour. I used chicken breasts because I didn't have a whole chicken on hand but prepared and shredded them as directed in the recipe. Since we skipped the rice (to serve over) I let it simmer/reduce for a little longer than directed to thicken. It got four out of four thumbs up picky eaters included. I will definitely make this again. Thank you for sharing this recipe! Just a post-script (2 years later): This is still a 5-star often used recipe in my house. I have since adapted this recipe for the crockpot by tossing in everything but the okra and file powder (and shrimp if using) at once. I usually use frozen chicken breasts if preparing this way. Cook on high 6ish hours or low 10ish hours (you'll know it's about done when it starts to smell soooooo good) then shred the chicken and return to crockpot. Add okra during the last 30 - 60 mins and shrimp at the end maybe 15ish mins... keep your eye on the shrimp. Add file before serving. I've also swapped out the andouille sausage in a pinch for whatever I had on hand and it's great every time. We really LOVE this recipe thanks again for sharing it!
Helpful
(33)

Most helpful critical review

turquoise
03/04/2014
I halved this recipe: I boiled 5 chicken legs and added 2 tsp of chicken broth seasoning to the pot. I boiled them for about an hour then pulled all the skin & fat off. I wasn't sure exactly how much broth to reserve so I saved 2 cups and ended up using 1 1/2 cups. I omitted the green pepper (it's a migraine trigger) and replaced it with more celery. Instead of using the cans of diced tomatoes & chilies I used fresh - 2 small jalapenos and 2 tomatoes. I used about 1/2 tbsp of Cajun seasoning and added 1/2 tsp each of crushed thyme and oregano. I used a lot more shrimp because we love it! In the end though the okra was still slimy and it ruined the dish. If I make this again (or anything with okra) I will saute the okra first (by itself) until it is no longer slimy or rub the sliced okra with vinegar.
22 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 5
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
lgibber12
03/15/2014
I picked this recipe for gumbo because it was "rouxless". We're trying to go as low carb as possible and it appealed to me that I didn't need to add flour. I used chicken breasts because I didn't have a whole chicken on hand but prepared and shredded them as directed in the recipe. Since we skipped the rice (to serve over) I let it simmer/reduce for a little longer than directed to thicken. It got four out of four thumbs up picky eaters included. I will definitely make this again. Thank you for sharing this recipe! Just a post-script (2 years later): This is still a 5-star often used recipe in my house. I have since adapted this recipe for the crockpot by tossing in everything but the okra and file powder (and shrimp if using) at once. I usually use frozen chicken breasts if preparing this way. Cook on high 6ish hours or low 10ish hours (you'll know it's about done when it starts to smell soooooo good) then shred the chicken and return to crockpot. Add okra during the last 30 - 60 mins and shrimp at the end maybe 15ish mins... keep your eye on the shrimp. Add file before serving. I've also swapped out the andouille sausage in a pinch for whatever I had on hand and it's great every time. We really LOVE this recipe thanks again for sharing it!
Helpful
(33)
ElizabethBostic
08/13/2013
This was delicious but I made a few changes from what I learned through my mother. First I used chicken thighs instead of the whole chi ken then I seasoned the chicken and coated it with flower and browned it in the pot I was going to make my gumbo in before adding water. This adds a little more flavor and color to the gumbo. But besides those few changes it was great. I'd make this again in a heartbeat!!
Helpful
(9)
Stirring up Trouble
02/07/2013
I made this for the New Orleans Super Bowl. I thought it was good although family members missed the the thickening the roux provides along with that nutty flavor. I'm giving it 4 stars for including file powder an absolute must for the dish and I've seen so many recipes without it. This is a good soup
Helpful
(8)
Maggie
09/24/2013
Thank you!! No more gumbo mixed in a box for me. I skipped the chicken and used only chicken broth. The only thing I added for more flavor is crawfish boil seasoning (I bought the Louisiana Crawfish and Crab Boil). OMG makes a big difference! Then added some cornstarch to thicken the soup. Few dash of Louisiana hot sauce...my mouth was in heaven!!!
Helpful
(4)
Pat
08/09/2013
Hunter thank you so much for this easy delicious recipe. My husband made this gumbo and it was superb! He is a decent follow the directions sort of cook and he did with this recipe even making a quick trip to the grocery store to pick up a couple of things. He followed the recipe and the outcome is well worth bragging about. It made a big potful and unless our grandson (the bottomless stomach)shows up in the next day or so I am going to freeze some of it for another delicious meal. I could rave on a bit more but I hope it is enough to say thank you again and please submit some more lovely meals like this one for us to enjoy.
Helpful
(3)
Barbara
10/20/2013
Love this recipe! Tried to lower fat further by using chicken breast and chicken-apple sausages which are somewhat healthier than andouille. Next time I'll omit the butter (tho I love butter)& use cooking spray. Also used brown rice. Makes a big pot of gumbo. Very satisfying and tasty.
Helpful
(2)
LuvMyGoldens
06/11/2013
Thank you for posting this recipe! I love gumbo but because I have a gluten allergy I thought good gumbo was not in my future - I'm glad I was wrong! I can't wait to make this again - thank you!!! I really like how this recipe can be easily customized based on spice preferences. (Note: I don't have file powder but I didn't miss it!)
Helpful
(1)
turquoise
03/04/2014
I halved this recipe: I boiled 5 chicken legs and added 2 tsp of chicken broth seasoning to the pot. I boiled them for about an hour then pulled all the skin & fat off. I wasn't sure exactly how much broth to reserve so I saved 2 cups and ended up using 1 1/2 cups. I omitted the green pepper (it's a migraine trigger) and replaced it with more celery. Instead of using the cans of diced tomatoes & chilies I used fresh - 2 small jalapenos and 2 tomatoes. I used about 1/2 tbsp of Cajun seasoning and added 1/2 tsp each of crushed thyme and oregano. I used a lot more shrimp because we love it! In the end though the okra was still slimy and it ruined the dish. If I make this again (or anything with okra) I will saute the okra first (by itself) until it is no longer slimy or rub the sliced okra with vinegar.
Lisa Kaminsky
02/16/2017
I did make a few tweaks but it was delicious!
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