My whole goal for Christmas week is to get my presents wrapped and to make this new gumbo for my parents. It’s pretty much like regular gumbo except that you don’t do a roux and, instead, use potatoes as a thickener and substitute for rice.
Well, my god, I figured, once you’ve done away with the most nerve-wracking part of gumbo…once you’ve exposed yourself as willing to call something without that roux gumbo… why limit yourself to potatoes?
I swapped in sweet potatoes, which, dear readers were FANTASTIC. Especially if you can’t do shrimp for whatever reason, the sweet potatoes add that delicious sweetness that balances all the spiciness.
Also, rather than dicing the chicken, this recipe just has you lay the chicken over top, simmer the whole thing for an hour, and then fish out the chicken and shred it. It’s so much easier to shred cooked chicken than to cut raw chicken that I about jumped for joy.
My only trick will be making the gumbo bland enough for my Midwestern parents.