This is the quickest chicken gumbo recipe you ever did see. On this fine Fat Tuesday, I want to give you a hearty recipe that takes 30 minutes to prepare and you can enjoy all week long. Lent begins tomorrow and I’m going back to a vegetarian fare so I might have to make a small pot of this tonight!
You will need a rotisserie chicken (already prepared) from the grocery store, some good spicy sausage (Aidell’s Organic Cajun Style Andouille Smoked Chicken Sausage), frozen okra, a nice bell pepper mix (orange, green, red), fresh herbs (oregano and thyme), garlic, onion, some cajun seasonings (Tony’s) and your usual flour/olive oil combination to get the rue started.
2 Tablespoons of olive oil
1/4 cup of all-purpose flour
1 cup of chopped bell pepper mix (green, red, orange, yellow)
1 medium onion, chopped
3 garlic cloves, minced
A few fresh oregano and thyme leaves
10 ounces of frozen okra
12 ounces (4 links) of Cajun Style Andouille Smoked Chicken Sausage
1 rotisserie chicken, finely chopped
3 cups of water + 3 chicken bouillon cubes
Freshly ground black pepper and coarse sea salt, to taste
Tony Chachere’s, to taste
In a medium sauté pan, heat oil over medium. Slowly add flour, stirring constantly until golden brown. Set aside.
In a separate large pot (5-quart), add your water and chicken bouillon cubes, chopped bell pepper mix, chopped onion, minced garlic, oregano, thyme – bring to a boil and immediately drop the heat to a simmer. Add your rue (olive oil/flour) to the large pot and stir. Cook for about 10 minutes or so before adding chopped chicken sausage, rotisserie chicken and frozen okra. Season with salt, pepper and Tony’s. Serve over brown rice.