Lunch: 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.

Ingredients

3 tbsp. vegetable oil
1/3 c. all-purpose flour
2 red bell peppers
1 medium onion
4 clove garlic
1 tsp. dried oregano
Coarse salt
ground pepper
1 package frozen cut okra
8 oz. smoked (precooked) andouille sausage
1 rotisserie chicken
Store-bought or homemade cornbread

Instructions

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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.

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