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Half-Hour Chicken Gumbo

  • 4servings
  • 30minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil, such as safflower

  2. 1/3 cup all-purpose flour

  3. 2 red bell peppers (ribs and seeds removed), chopped

  4. 1 medium onion, chopped

  5. 4 garlic cloves, chopped

  6. 1 teaspoon dried oregano

  7. Coarse salt and ground pepper

  8. 1 package (10 ounces) frozen, cut okra

  9. 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced

  10. 1 inch thick

  11. 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

  12. Store-bought or homemade cornbread, for serving

Instructions Jump to Ingredients ↑

  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.

  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; if desired, serve with cornbread.

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