This is what your chicken gumbo will look like when you are too impatient to properly cook your roux. It'll still taste pretty good, but tell me if that isn't the whitest gumbo you've ever seen. Sometimes it's hard to be patient when you're hungry. Really hard. Next time I'll be more patient, I promise. In the meantime, just make sure you cook your roux longer than me and you'll be fine. Obviously, this picture isn't all that pretty. Go ahead and scroll down and look at that Orzo. It's a lot prettier. It might redeem me.
Half-Hour Chicken Gumbo
Recipe from Everyday Food; 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 10 oz. package frozen cut okra
8 oz. smoked (precooked) andouille sausage, halved lengthwise and sliced 1" thick
1 rotisserie chicken (about 2 1/2 lbs.), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
- 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; 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.