Half-hour Chicken Gumbo
- 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.
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.