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Half-hour Chicken Gumbo

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Half-Hour Chicken Gumbo
2012-08-29 Other
5 1

With this recipe, you can rely on rotisserie chicken, precooked smoked spicy sausage, and frozen okra from the store to rack up flavors in this quick interpretation of a classic Cajun stew.

  • Servings: 4
  • Prep Time: 10 - 15 Mins.
  • Cook Time: 20 Mins.
  • Total Time: 30 Mins.


3 Tbsp Vegetable Oil
⅓ cup All-purpose Flour
2 Red Bell Peppers, chopped
1 Medium Onion, chopped
4 Garlic Cloves, chopped
1 tsp Dried Oregano
Coarse Salt & Ground Pepper
1 pkg (10 Ounces) Frozen, cut okra
8 oz Smoked (precooked) Andouille Sausage, sliced 1" thick
1 Rotisserie Chicken, about 2 ½ pounds), shredded (about 4 cups
Store-bought or Homemade Cornbread, for serving (optional


1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil on medium. Add flour; cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper.

3. If desired, serve with cornbread.

Helpful Tips:

Chef's Note - Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own. Variations - Two of the 4 cups water can be replaced with 2 cups lower-sodium store-bought chicken broth.