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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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so easy! from everyday food. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
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