In this adaptation of a recipe from Martha Stewart, a cooked chicken (either home-roasted or scored from the deli case of your local market) forms the basis of a deep-tasting gumbo you can have on the table in 40 minutes. The only real cooking involved is to make a golden roux from vegetable oil and flour. Once you’ve done that, it’s a matter of softening some onion and bell peppers, simmering andouille sausage and frozen okra, and warming up the shredded chicken.
- Yield: 4 servings
- Difficulty: Easy
- Total: 40 mins
- Active: 20 mins
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 1 medium red bell pepper, cored, seeded, and cut into thin strips
- 1 medium yellow bell pepper, cored, seeded, and cut into thin strips
- 1 medium white onion, medium dice
- 4 medium garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt
- 4 cups water
- 1 (10-ounce) package frozen cut okra
- 8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
- 1 roasted chicken or store-bought rotisserie bird, meat removed and shredded by hand (about 4 cups)
- Freshly ground black pepper
- 2 green onions, trimmed and sliced, for garnishing
- Cornbread, for serving
- Heat the oil in a large, shallow, heavy pot or Dutch oven over medium-low heat. Add the flour and cook, whisking constantly, until this mixture (called a roux) is smooth and turns a medium gold in color, about 5 to 7 minutes.
- Raise the heat to medium and stir in the bell peppers, onion, garlic, and oregano. Season with a big pinch of salt. Cook, stirring from time to time, until the peppers have softened, about 10 to 12 minutes.
- Add the water, okra, and sausage and raise the heat to medium-high. Bring to a boil, stir in the shredded chicken, and season with black pepper. Warm the chicken thoroughly, about 2 minutes. Taste and season with additional salt and pepper if needed. Ladle into warmed bowls, sprinkle with the green onions, and serve with cornbread.