re: No oil gumbo

quote:

---

Go.

---

pretty simple and straight forward. if you want to make it easier on yourself you can de-bone a roasted chicken from rouses.

Chicken File' Gumbo

Ingredients
1 1/2 lb. Thin-cut Chicken Breast
1 1/2 lb. Boneless Chicken Thigh
Olive Oil
Salt and Pepper
2 Medium-large Onions, chopped
2 Medium Bell Peppers, chopped
1 Bunch Short-Stalk Celery, halved and chopped
12 Cups Chicken Stock
1/2 Bunch Parsley, chopped
File’, to taste
Seasoning of Choice

*do not use a bare cast iron pot for this type of gumbo

Directions
Preheat oven to 415º. Lightly coat chicken with olive oil and sprinkle with salt and pepper. Lay out on a flat oven pan and cook until done, but still moist, about 20-25 minutes. Remove chicken, cool, and pull apart into medium-size pieces with two forks. Set Aside.

In a 5 1/2 qt. enameled dutch oven or magnalite, bring a small amount of oil to medium and brown onions for 15-20 minutes. After onions are soft and browned (but not burnt), add just enough water to cover the onions. Lower the fire to simmer and smother for 1 hour, adding small amounts of water periodically as needed.

After one hour of smother, add bell peppers, parsley and celery and simmer for another 20-30 minutes, or until all vegetables are soft. Add the chicken stock and bring back to a simmer for 30 minutes. Halfway through, add the chicken meat to the pot.

Season the gumbo to taste, using:
-either your favorite all purpose creole seasoning, or black pepper/kosher salt/cayenne
-file’ powder. This is a file' gumbo, so remember this is a key component (just don't go overboard)