Xantastic Paleo Chicken "Gumbo"
I borrowed this recipe from the above linked website. You'll find tons of great recipes there. I can't wait to do this, it sounds divine. I've been looking for a good roux-less gumbo and this sounds like it'd hit the spot.
Mmmm...I can almost smell it cooking now.
This is very similar to a standard chicken gumbo, but without the Roux and high fat sausage.
1 lb. Cut okra (fresh or frozen)
1 - 2 stalks celery sliced fine
½ onion diced
2 toes garlic minced
2 – 3 tomatoes seeded and diced
1 – 2 green chilies sliced or minced (at this point I'd switch green chilis for bell pepper and onion)
½ - 1 tablespoon kosher salt
Cajun seasoning to taste (I use Tony Chachere')
1 – 2 tablespoons file' powder (you can find this a Publix, Walmart or Petty's) (I'm allergic to file` so I'd omit this)
2 lbs bone in chicken breast OR same in boneless skinless AND 2 quarts chicken stock (Low sodium, no MSG 99% fat fee)
Place the okra, celery, onion, garlic, tomatoes, chilies and salt in a crock pot on high heat and cook for 4 – 5 hours stirring occasionally (until everything is broken down and the okra loses its “slime”)
Boil your chicken in 3 quarts of water for 15 – 20 minutes. Remove the chicken and simmer the water for an additional 20 minutes, this makes your homemade chicken stock. Bone the chicken and cut in to pieces. If you are using pre-prepared chicken stock, skip this step and just cut your chicken into pieces leaving it raw.
After the okra has cooked down, reduce the temperature to low and add all final ingredients, simmer for 2 hours (this is more than sufficient time to cook the chicken if added raw).
You can add a good quality, low fat, smoked sausage this this and it is super delicious. If you're brave, you can add boudin.
If you prefer a seafood gumbo, follow all the other ingredients, but reserve the shrimp or other seafood until 20 minuted before serving then add it so that it will not get tough. To make a shrimp stock, buy your shrimp head on and in the shell. Peel your shrimp and reserve the heads and shells and boil those for 10 – 15 minutes in 3 quarts water, strain out the heads and shells and simmer for an additional 20 minutes to reduce the stock. I usually put ¼ teaspoon Zataran's Liquid Crab Boil into my seafood gumbo, gives it a nice “kick”.
Like I said, if you make it, let me know what you think.