Best Half Hour Chicken Gumbo Recipes

Half-Hour Chicken Gumbo image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g

Half-Hour Chicken Gumbo image

Provided by K. Van Vleck

Categories Gumbo

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers, chopped (ribs and seeds removed)
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
coarse salt
pepper
1 (10 ounce) package frozen cut okra
8 ounces smoked andouille sausages, halved lengthwise and sliced 1 inch thick (precooked)
1 (2 1/2 lb) rotisserie-cooked chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

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.

Nutrition Facts : Calories 644.1, Fat 41.5, SaturatedFat 11.1, Cholesterol 130.5, Sodium 785.8, Carbohydrate 22.6, Fiber 3.6, Sugar 6.3, Protein 44.6

Half-Hour Chicken Gumbo image

Yield serves 4

Number Of Ingredients 13

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers, ribs and seeds removed, coarsely chopped
1 onion, coarsely chopped
4 garlic cloves, finely chopped
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
2 cups low-sodium store-bought chicken broth
2 cups water
1 package (10 ounces) frozen cut okra (unthawed)
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups shredded roasted chicken (see page 166)
Cornbread, homemade (see page 364) or store-bought, for serving (optional)

Steps:

In a Dutch oven or heavy 5-quart 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 tender, 10 to 12 minutes.
Add chicken broth and the water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes. Season with salt and pepper. Serve with cornbread, if desired.