Half-Hour Chicken Gumbo

Name: Half-Hour Chicken Gumbo
Yield: serves 4
Ingredients: 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)

December 22, 2011

Using only one of the the Thyme-Roasted Chickens with Potatoes (page 166) will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes (page 169) with store-bought rotisserie chicken.

Recipe information

Yield
serves 4

Ingredients

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)

Preparation

Step 1
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.
Step 2
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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsGumbo Stew Soup/Stew Bell Pepper Vegetable Okra Chicken Poultry Sausage Meat Main Dinner Dairy Free Nut Free Weeknight Meals 30 Minutes or Less Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes