Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Prep: 30 minutes
Total: 30 minutes
February 16, 2010
today's recipe: half-hour chicken gumbo
Posted by Natalie NeuschComments (4)
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From: Amy from She Wears Many Hats | 2/16/10 at 5:09 pm
I'm so happy to have seen this pop up on twitter. What a quick and easy version for sure - I always forget about the rotisserie chicken for a last minute go to.
From: cookeaze | 2/17/10 at 11:59 am
Thsese are new to me andlooks interesting.Great share..
From: I Wilkerson | 2/21/10 at 8:01 pm
I made the recipe almost like the original, but my (organic) andoulle sausage came in a 12 oz package (vs. the 8 oz the recipe calls for) and the okra was 16 oz versus 10 and I used the full packages. I also used chicken broth instead of water and tossed in a small piece of chopped poblano pepper just to be sure it had enough kick. I sauteed the vegetables before adding the flour--because that is always the way I've done things (though I've heard doing a dark roux first is best for gumbo). Then I threw in a few shrimp.
The gumbo was very quick to make and the results were great. Even my soup-hating kids were tempted by it!
From: gene | 3/1/10 at 6:49 pm
This looks like a good recipe for for a fast gumbo.