It's Friday again and although this Chicken Gumbo is not as easily portable as the Walking Tacos it is quick to prepare in under 30 minutes, making it a good choice for a hectic Friday night. Keep it warm on the stove or a slow cooker and your family can eat when it's convenient for them. Serve it up with cornbread, store-bought or homemade, and it becomes a hearty warm and fast meal for a busy day. If your Friday nights find you at the local high school football game, ladle this gumbo into a thermos, throw it in a basket along with a few paper cups or bowls and spoons. Preparing a meal to eat on the run or to tote with you can sometimes be a challenge. But with a handful of quick and easy recipes and early preparation, you've won half the battle! Enjoy your Friday night!
HALF-HOUR CHICKEN GUMBO
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in this quick rendition of a classic Cajun stew.
MAKES 1 HEARTY POT
- Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own.
- 3 tablespoons vegetable oil
- 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)
WHAT TO DO
- 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 (2 of the 4 cups water can be replaced with chicken stock); 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.
If you're interested in making your own cornbread, here is my Mama's recipe, it's the best!
~THE DOMESTIC CURATOR~