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

  1. 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.
  2. 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.
Original recipe found at marthastewart.com
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