Rouxless Chicken and Sausage Gumbo

Follow our step-by-step guide on how to make Rouxless Chicken and Sausage Gumbo.

1. Step 1

   Begin by placing a whole chicken in a large pot and covering it with enough water to submerge it completely.

2. Step 2

   Secure the lid and bring the water to a vigorous boil.

3. Step 3

   Once boiling, lower the heat to medium-low and let the chicken simmer gently for about 90 minutes, or until the meat is tender and easily falls off the bone.

4. Step 4

   After cooking, carefully remove the chicken from the pot, allow it to cool slightly, and then shred the meat.

5. Step 5

   Don’t forget to skim the broth and set it aside for later use.

6. Step 6

   In a spacious skillet, melt butter over medium heat.

7. Step 7

   Add in the chopped onion, bell pepper, and celery, stirring them together until they soften, which should take around 5 minutes.

8. Step 8

   Introduce minced garlic to the mix and sauté for an additional minute until its aroma fills the air.

9. Step 9

   Next, incorporate sliced andouille sausage, okra, diced tomatoes, frozen corn, and undrained diced tomatoes with green chilies into the skillet.

10. Step 10

    Season with cayenne pepper, salt, and black pepper, then pour in the reserved chicken broth.

11. Step 11

    Bring this flavorful concoction to a gentle boil over medium-high heat, allowing it to simmer until the liquid reduces by half, which will take about 30 minutes.

12. Step 12

    Once the broth has thickened, stir in the shredded chicken and, if desired, some shrimp.

13. Step 13

    Continue to simmer until the shrimp turns a vibrant pink and the okra reaches the perfect tenderness, roughly 5 to 7 minutes.

14. Step 14

    Remove the skillet from heat and mix in the file powder for that authentic gumbo flavor.

15. Step 15

    Serve this hearty gumbo over a bed of fluffy cooked rice, and enjoy a taste of comfort that warms the soul.