HALF-HOUR CHICKEN GUMBO

Half-Hour Chicken Gumbo image

Yield serves 4

Number Of Ingredients 13

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers, ribs and seeds removed, coarsely chopped
1 onion, coarsely chopped
4 garlic cloves, finely chopped
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
2 cups low-sodium store-bought chicken broth
2 cups water
1 package (10 ounces) frozen cut okra (unthawed)
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups shredded roasted chicken (see page 166)
Cornbread, homemade (see page 364) or store-bought, for serving (optional)

Steps:

In a Dutch oven or heavy 5-quart 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 tender, 10 to 12 minutes.
Add chicken broth and the water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes. Season with salt and pepper. Serve with cornbread, if desired.