Note: File powder is available in specialty shops and online. I got mine at Williams-Sonoma. It is not a necessary ingredient here, so if you can't find it, or don't want to use it, just leave it out. Also, my tomatoes from Muir Glen had green chilies already in the can. If you can't find those, substitute crushed red pepper flakes or cayenne, however much your family can take.
Chicken and Andouille Gumbo with Cauliflower Rice
1 lb Chicken breast, cut into 1 inch pieces
2 links Andouille sausage, (1 lb) sliced into 1 inch pieces
1 Onion, diced
3 Stalks celery, diced
1 Green bell pepper, diced
3 cloves Garlic, minced
2 Bay leaves
1 tsp Thyme
1 Tbls File powder
1 cup Frozen okra (sliced)
1 can (14.5oz) Diced tomatoes with green chilies
1 cup + 1/3 cup Chicken stock
1 head Cauliflower, riced with food processor
2 Tbls Parsley, chopped
3 Green onions, sliced
Dab of coconut oil
Salt and Pepper
For Cauliflower Rice:
To a medium sauce pot, add riced cauliflower and 1/3 cup chicken stock, season with salt and pepper. Place on stove over low heat, leave lid slightly ajar, and allow to cook while you make the gumbo. Stir in parsley before serving.
In a large pot, melt a dab of coconut oil over medium-high heat. Add sausage and brown on all sides. This is to caramelize the outside and keep the meat from turning gray. Don't crowd the pan, work in batches if necessary. Once andouille is browned remove from pan, it should not be completely cooked, and add chicken. Once all the chicken is browned remove from pan and set aside.
In the same pot, over medium-high heat, add onions, celery, green pepper and okra. Saute until tender. Add garlic, thyme, bay leaves, tomatoes and chicken stock. Check for seasoning and add salt and pepper as necessary. Add back chicken and sausage (with any juices) and allow to simmer for 15-20 minutes or until gumbo reaches desired consistency. Remove from heat and add file powder.
Ladle gumbo into soup bowl, top with a scoop of parsley rice and sliced green onions.