Chicken Gumbo

By á-58

A quick and easy adaptation of the classic Cajun stew, this tasty dish is ideal for a special weeknight dinner. To make prep easier, use frozen chopped onion and peppers, and minced garlic from a jar. If you don’t have any leftover cooked chicken, store-bought rotisserie chicken is a great substitute.

Ingredients

• 3 tablespoons vegetable oil
• 4 tablespoons flour
• 1 cup chopped onion, fresh or frozen
• 1/2 cup chopped or sliced bell pepper, fresh or frozen
• 1/2 cup sliced celery
• 1 tablespoon fresh or bottled minced garlic
• 1 tablespoon Cajun seasoning
• 4 cups chicken broth
• One 14.5-ounce can diced tomatoes, including liquid
• One 16-ounce package frozen cut okra
• 1/2 pound sliced andouille sausage
• 4 cups shredded cooked chicken

Preparation

Step 1

Stir together oil and flour in a large casserole, set over medium heat. Cook, stirring, until flour mixture is brown, about 5 to 7 minutes.

Add onion, celery, green pepper, garlic and Cajun seasoning. Cook, stirring, until softened, about 5 minutes.

Add chicken broth, tomatoes (including liquid), okra and sausage. Bring to boil; simmer 10 minutes.

Stir in chicken; cook until heated through. Serve with cornbread, if desired.