30-Minute Chicken Gumbo

Rely on Grandma's Rotisserie Chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in this quick rendition of a classic Cajun stew. 

  • Ready in: 30 Minutes
  • Serves: 4
  • Complexity: easy
  • Rating:
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30-Minute Chicken Gumbo

Ingredients

  • 3 tablespoons vegetable oil, such as safflower
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (ribs and seeds removed), chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen, cut okra
  • 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
  • Grandma's Rotisserie Chicken (2 pounds / about 4 cups)
  • Store-bought or homemade cornbread, for serving (optional)

Directions

  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.

     

    Variation: 

    Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.