Ingredients
- 3 tablespoon(s) vegetable oil, such as safflower
- 1/3 cup(s) all-purpose flour
- 2 red bell peppers, ribs and seeds removed, chopped
- 1 medium onion, chopped
- 4 clove(s) garlic, chopped
- 1 teaspoon(s) dried oregano
- Coarse salt
- Ground pepper
- 1 package(s) (10-ounce) frozen cut okra
- 8 ounce(s) smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
- 1 (2 1/2-pound) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
- Store-bought or homemade cornbread, for serving (optional)
Directions
- 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.
No comments:
Post a Comment