Rouxless Gumbo

Ingredients

For 12 servings

• •1 (2 to 3 pound) whole chicken
• •1 c. à soupe butter
• •1 large onion, chopped
• •1 green bell pepper, chopped
• •2 stalks celery, chopped
• •3 cloves garlic, minced
• •2 tasse sliced andouille sausage
• •2 tasse okra
• •1 (14.5 ounce) can diced tomatoes
• •0.75 tasse frozen corn
• •0.5 (10 ounce) can diced tomatoes with green chilies, undrained
• •0.5 c. à café cayenne pepper
• •salt to taste
• •ground black pepper to taste
• •1 tasse uncooked medium shrimp, peeled and deveined
• •2 c. à café file powder
• •4 tasse cooked rice

Method

1. 1.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.
2. 2.Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery; cook and stir until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add sausage, okra, diced tomatoes, corn, tomatoes with green chilies, cayenne pepper, salt, black pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
3. 3.Stir shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra tender, 5 to 7 minutes. Off heat, stir in file powder. Serve with rice.