Ingredients

• 1 , 2 to 3 pound
• 1 tablespoon unsalted butter
• 1 large onion , chopped
• 1 green bell pepper , chopped
• 2 stalks celery , chopped
• 3 cloves garlic , minced
• 2 cups sliced andouille sausage
• 2 cups okra
• 1 , 14.5 ounce
• 0.75 cups frozen corn
• ½ , 10 ounce
• 0.5 teaspoons cayenne pepper
• salt to taste
• ground black pepper to taste
• 1 cup uncooked medium shrimp , Optional
• 2 teaspoons file powder
• 4 cups cooked rice

Instructions

1. 1 Place chicken in a large pot; add enough water to cover. Cover the 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. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery; cook and stir until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add sausage, okra, diced tomatoes, corn, tomatoes with green chilies, cayenne pepper, salt, black pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
3. 3 Stir shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra tender, 5 to 7 minutes. Off heat, stir in file powder. Serve with rice.

Nutrition per serving