Thursday, October 27, 2011


Half-Hour Chicken Gumbo
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew. 
Everyday Food, April 2008

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4

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.

Cook's Note
Rotisserie chicken shaves many minutes from the total cooking time, and it's slow-roasted goodness brings just as much to the mix as if you'd cooked your own. 

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


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