Monday, October 8, 2012

Half-Hour Chicken Gumbo

Half-Hour Chicken Gumbo
                                                  Picture from marthastweart

Half-Hour Chicken Gumbo


3 tablespoons vegetable oil

⅓ cup all-purpose flour

2 red bell peppers, chopped and ribs and seeds removed

1 medium yellow onion, chopped

4 garlic cloves, chopped

1 teaspoon dried oregano

⅛ Coarse salt, to taste

⅛ fresh ground black pepper, to taste

1 package (10 ounces) frozen, cut okra

8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick

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

2 cups low-sodium chicken broth

Store-bought or homemade bread, for serving


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

 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, about 10 to 12 minutes.

Add 2 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.

Serve with cornbread.

You can combine this amazing recipe with some others from our collection.

Serve 6

Adapted from marthastweart

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