Half-Hour Chicken Gumbo

By cnash

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Ingredients

• 3 tablespoon(s) vegetable oil, such as safflower
• 1/3 cup(s) all-purpose flour
• 2 red bell peppers, ribs and seeds removed, chopped
• 1 medium onion, chopped
• 4 clove(s) garlic, chopped
• 1 teaspoon(s) dried oregano
• Coarse salt
• Ground pepper
• 1 package(s) (10-ounce) frozen cut okra
• 8 ounce(s) smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
• 1 (2 1/2-pound) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
• Store-bought or homemade cornbread, for serving (optional)

Preparation

Step 1

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and 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.

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; if desired, serve with cornbread.

Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.