Roux-Free Chicken and Andouille Gumbo

1. 1

   Put the chicken in a large pot and add enough water to cover. Cover the pot and bring it to a boil; reduce the heat to medium-low and simmer until the meat falls off the bone, about 90 minutes. Remove the chicken, let it cool, and shred the meat; skim the broth and set it aside.

2. 2

   Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, and celery; cook, stirring, until tender, about 5 minutes. Stir in the garlic; cook until fragrant, about 1 minute. Add the sausage, okra, diced tomatoes, corn, tomatoes with green chilies, cayenne pepper, salt, black pepper, and the reserved broth; bring to a gentle boil over medium-high heat. Simmer until the liquid reduces by half, about 30 minutes.

3. 3

   Stir the shredded chicken and shrimp into the skillet; simmer until the shrimp turns bright pink and the okra is tender, 5 to 7 minutes. Remove from the heat and stir in the file powder. Serve with rice.

• Calories 575.22 kcal High
• Protein 48.12 g Good Source
• Carbs 60.91 g Moderate
• Total Fat 14.34 g Moderate
• Saturated Fat 3.73 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 179.35 mg High
• Sodium 707.78 mg High
• Fiber 3.18 g Moderate
• Sugar 6.22 g Moderate
• Added Sugar 0.13 g Low Source
• Calcium 55.5 mg Low Source
• Iron 2.92 mg Moderate
• Potassium 490.1 mg Moderate
• Vitamin A 115.22 mcg_rae Moderate
• Vitamin C 9.19 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅