She Strengthens

Quick and Easy Gumbo Recipe

Get ready to indulge in a flavorful and comforting dish that’s ready in just 40 minutes! This gumbo recipe uses cooked chicken as its base, making it a perfect option for a quick weeknight dinner.

The Foundation of a Great Gumbo: The Roux

The key to a rich and deep-tasting gumbo lies in the roux, a mixture of vegetable oil and flour. To make the roux, heat 3 tablespoons of vegetable oil in a large pot over medium-low heat. Gradually add 1/3 cup of all-purpose flour, whisking constantly to ensure a smooth consistency. Continue cooking for 5-7 minutes, or until the roux turns a medium gold color.

Adding Aromatics and Flavor

Next, raise the heat to medium and add 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium white onion, all diced. Cook for 10-12 minutes, stirring occasionally, until the peppers have softened. Add 4 medium garlic cloves, minced, and 1 teaspoon of dried oregano. Season with a pinch of kosher salt to bring out the flavors.

Simmering the Gumbo

Add 4 cups of water, 1 package of frozen cut okra, and 8 ounces of andouille sausage, sliced into 1/2-inch thick pieces. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Stir in 4 cups of shredded chicken and season with freshly ground black pepper.

Finishing Touches

Taste and adjust the seasoning as needed. Ladle the gumbo into warmed bowls and garnish with 2 green onions, sliced. Serve with a side of cornbread for a satisfying meal.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 40 minutes
Active Time: 20 minutes

Ingredients:

• 3 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium white onion, diced
• 4 medium garlic cloves, minced
• 1 teaspoon dried oregano
• Kosher salt
• 4 cups water
• 1 package frozen cut okra
• 8 ounces andouille sausage, sliced
• 1 roasted chicken or store-bought rotisserie bird, shredded
• Freshly ground black pepper
• 2 green onions, sliced
• Cornbread, for serving