Half-hour Chicken Gumbo
Submitted by: | Source: http://www.marthastewart.com/340565/half-hour-chicken-gumbo
- Servings: 4
- Prep Time: 10 - 15 Mins.
- Cook Time: 20 Mins.
- Total Time: 30 Mins.
Ingredients:
| 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 |
Directions:
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.
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