30 Minute Chicken & Sausage Gumbo

Working in downtown Chicago allowed me to frequently visit my favorite restaurant, Heaven on Seven. I would always order their Jambalaya with a side of Gumbo.  I have tried (and am still trying) to replicate their Jambalaya recipe.  It has an amazing broth that is truly heaven on the palate.  Their Gumbo recipe, equally delicious was always welcomed as a side.  There were times when we ordered Gumbo as the main entree and let it shine in all its glory.

The following recipe (adapted from a recipe on MarthaStewart.com) proved to be quick and flavorful.  I will definitely add this one to my recipe rotation, making it on those days when a cold chill can only be warmed from the inside out.

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30 Minute Chicken & Sausage Gumbo


Ingredients


3 tablespoons vegetable or canola Oil
1/3 cup all-purpose Flour
1 large (or 2 small) Red Bell Pepper (ribs and seeds removed), chopped
1 medium Onion, chopped
4 Garlic cloves, chopped
1 tsp dried Oregano
1 tsp Cajun seasoning
Course Salt and ground Pepper
Dash of Hot Sauce (optional)
1 pkg. (10 oz.) frozen Okra
8 oz. precooked smoked Andouille Sausage
1 Rotisserie Chicken (about 2-1/2 lbs.), skin and bones removed, (about 4 cups)
4 cups low-sodium Chicken broth
Store-bought or homemade Cornbread, for serving (optional)
Cooked plain white Rice

Notes on ingredients above: Unable to find okra, I was forced to substitute zucchini in its place.   By doing so, my dish was no longer technically a gumbo, but a stew at that point.  Also, my local grocery store was all out of Andouille Sausage, so I used Johnsonville's Chicken Sausage.  Both substitutions served quite well, however I will try to include original ingredients when available.


Directions


1.  Prepare chicken:  Remove skin and bones from the rotisserie chicken.  Shred chicken and coarsely chop into bite size pieces.

2.  Make a roux:  In a 5 quart, heavy-bottomed pot, heat oil over medium.  Add flour and cook, whisking constantly for 5-7 minutes, or until a pale-golden color.

Note:  When making a roux, it's important to cook the flour thoroughly.

3.  Stir in bell pepper, onion, oregano, and Cajun seasoning.  Season with salt and pepper.  Cook, stirring occasionally until crisp-tender, (10-12 minutes.)

4.  Stir in garlic, and cook for an additional minute.

5.  Add chicken broth, then stir in okra and sausage.  Bring to a boil.

6.  Add chicken, stir and cook until warmed through, (2-3 minutes.)

7.  Add a dash (or two) of hot sauce to taste (optional).  Season with salt and pepper to taste.

Serve over a bed of hot rice in a large soup bowl, with a side of corn bread.

Enjoy!

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