Friday, March 26, 2010

Half Hour Chicken Gumbo

This is a little late, but I really got into the Mardi Gras spirit this year and made some REALLLLY yummy gumbo this year.  I found a "Half Hour Chicken Gumbo" recipe on Martha Stewart's website.  It used a roaster chicken from the grocery store, and it was quite simple and easy.  After it cooked it looked really gross and "grey" so I added a large can of crushed tomatoes to it.  I don't remember any gumbo I've ever eaten being the color it was before the extra tomatoes, and I was sooo glad I added them.  It was delicious!!  Here are my pictures from my meal:

  Here's the recipe and the picture from her website!

Half-Hour Chicken Gumbo

Serves 4
  • 3 tablespoons vegetable oil, such as safflower
  • 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)


  1. 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.
  2. 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.