Rouxless Gumbo

Rouxless Gumbo

11
Sherry Hunt 0

"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!"
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Ingredients

2 h 25 m servings 432 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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 did...

Most helpful critical review

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 h...

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 did...

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 flowe...

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 i...

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 Craw...

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 mak...

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)&...

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 ...

Fantastic, like it better without the flour

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 h...