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!
20 users found this review helpful
Nov. 27, 2012