If you want a really easy, delicious Chicken Gumbo recipe that you can sit down with on a cold Winter night that takes about 30 minutes start to finish, then give this one a try this week.

And what's great is, you'll have leftovers on those nights that you don't feel like cooking.  You can even freeze what's left over.

Here's what you will need:

  • 3 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (cut into thin strips with 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)


  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.

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