Martha's 30 Minute Gumbo

Last week, we made this awesome dinner - Gumbo! Apparently, it's not true southern gumbo per some of the comments but it was so good. It's called Martha Stewart's 30 Minute Gumbo. We both thought it was so good.

The recipe is below but here's what I changed...
- No oregano. Replaced with red pepper flakes for some spice.
- Used turkey sausage

(Martha's Photo)


PREP

• 30 MINS
• TOTAL TIME30 MINS

INGREDIENTS

• 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)

VARIATIONS

Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.

COOK'S NOTE

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.

DIRECTIONS

1. STEP 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. STEP 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.