I recently discovered a delicious recipe that is really simple and tasty. I found the recipe on Martha Stewart's website. I have tweeked it a little to make the recipe go a little further.
I have been serving it over rice and it will serve 6 to 8 people instead of the 4 people the calls yields. I have also added a little more okra. I have made it with more chicken and left out the sausage, since I am not that big of a sausage fan. Martha Stewart recommends serving the gumbo with some cornbread as well.
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 (16 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)
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 (16 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)
- 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.
