If you want to celebrate Mardi Gras, but need to get up for work tomorrow, you can still get in the spirit with this classic Creole dish. This hearty, tummy pleasing gumbo will be sure to please your palette.
Mardi Gras is not one of those events that I typically plan ahead for so when I need an easy to make dish for a last minute Fat Tuesday dinner, this is my go to dish. It combines all the traditional flavors, but by using rotisserie chicken and precooked sausage your cooking time is 30 minutes or less. More time for celebrating or just enjoying a delicious, classic Louisiana dish.
Quick and Easy Chicken and Sausage Gumbo
- 3 tbsp vegetable oil
- 1/3 cup all-purpose flour
- 2 red bell peppers chopped
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 tsp dried oregano
- Pinch Kosher salt
- Pinch ground black pepper
- 2 cups chicken broth
- 2 cups water
- 1 10 oz package frozen cut okra or other vegetable combination
- 6 oz smoked precooked andouille sausage cut in 1 inch slices
- 1 rotisserie chicken shredded (about 4 cups)
- 8 oz medium shrimp shelled and deveined
- 2 cups cooked long-grain white rice
- 1 loaf cornbread optional
- In a Dutch oven, heat oil over medium heat. Add flour and cook, whisking continuously for 5 to 7 minutes, or until golden. Stir in bell peppers, onion, garlic, oregano, salt and pepper. Cook, stirring occasionally for 10 to 12 minutes, or until peppers and onions are crisp-tender.
- Add chicken broth and water to Dutch oven. Stir in okra and sausage. Bring to a boil. Stir in shredded chicken and cook 1 to 2 minutes, or until chicken is warmed through.
- Serve with white rice. Warm cornbread, if using, and serve on the side.