One Pot Chicken Gumbo in 30 Minutes

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.

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)

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.

Variations

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

Categories: Food