Half Hour Chicken Gumbo
A New Orleans favorite, in only half an hour!
3 Tbsp. vegetable oil
1/3 cup all-purpose flour
2 red bell peppers, seeded and chopped
2-3 stalks of celery, cut 1/2 inch thinck
1 medium onion, chopped
4 cloves garlic, chopped
1 tsp dried oregano
Sea salt and freshly cracked pepper to taste
1 package (10oz) frozen okra
8oz Andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 lbs), skin and bones removed, meat shredded
- In a 5 quart Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add flour and cook, whisking constantly, to create a roux. When roux is pale golden, about 5-7 minutes, stir in bell peppers, celery, onion, garlic, and oregano. Season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 10-12 minutes.
- Add 4 cups of water, and stir in okra and sausage. Bring water to a boil, and stir in shredded chicken, and warm through, about 1-2 minutes. Season with additional salt and pepper if desired.