rouxless gumbo

• servings: 5-6 servings
• active time: 1.5 hour
• total time: 3 hour

Ingredients

• 1 lb boneless, skinless chicken breast

• Andouille sausage, about 2 links, cut into half moons

• 1 yellow onion, diced fine

• 1 green bell pepper, diced fine

• 3 stalks celery, diced fine

• 1 bunch green onion, sliced

• 4 gloves garlic, minced

• 1 jalopeno, sliced, for garnish

• 1 can diced tomatoes and green chilies

• 1 teaspoon white pepper

• 1/2 tablespoon paprika

• 1 teaspoon cayenne

• 1 teaspoon garlic powder

• 1/2 tablespoon italian seasoning (or dried oregano, rosemary, thyme)

• 2 tablespoon gumbo file

• 2 bay leaf

• 2 quarts chicken stock

• salt to taste

• white rice

• Crystal’s Hot Sauce

• bread, to serve

Directions

1. Sauté onion, celery, and bell pepper on medium heat with avocado oil, until tender and almost browning. Stir to allow for even caramelization. Salt accordingly. Add garlic and half of the green onions and cook for additional minute or two. Then add spices and allow these to toast.

2. Add andouille sausage and let brown. Once browned, add tomato paste and then slowly the canned tomatoes. Allowing the water to cook off slowly and your base to form. Next add okra and cook down.

3. Add chicken, whole, and salt. Add chicken stock and bay leaf. Bring to boil and continue to cook down the gumbo on medium heat for at least an hour. Stirring occasionally

4. Take out chicken, shred, and then return to the gumbo. Continue to simmer until served. The longer the better.

5. Serve with rice. Top with green onions, jalapeños, and Crystal’s Hot Sauce.