Half-Hour
Chicken Gumbo
Ingredients:
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
cups)
2 cups
low-sodium chicken broth
Store-bought
or homemade
bread, for serving
Preparation:
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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