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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 13 2013

One Pot - Half-Hour Chicken Gumbo

    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
    1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
    Store-bought or homemade cornbread, for serving (optional)

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.

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.