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Categories:
vegetable oil flour red bell pepper yellow bell pepper white onion garlic oregano kosher salt water okra andouille sausage chicken freshly ground black pepper green onions
Viewed: 62 - Published at: 5 years agoIngredients
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 1 medium red bell pepper, cored, seeded, and cut into thin strips
- 1 medium yellow bell pepper, cored, seeded, and cut into thin strips
- 1 medium white onion, medium dice
- 4 medium garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt
- 4 cups water
- 1 (10-ounce) package frozen cut okra
- 8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
- 1 roasted chicken or store-bought rotisserie bird, meat removed and shredded by hand (about 4 cups)
- Freshly ground black pepper
- 2 green onions, trimmed and sliced, for garnishing
- Cornbread, for serving
Method
- Heat the oil in a large, shallow, heavy pot or Dutch oven over medium-low heat.
- Add the flour and cook, whisking constantly, until this mixture (called a roux) is smooth and turns a medium gold in color, about 5 to 7 minutes.
- Raise the heat to medium and stir in the bell peppers, onion, garlic, and oregano.
- Season with a big pinch of salt.
- Cook, stirring from time to time, until the peppers have softened, about 10 to 12 minutes.
- Add the water, okra, and sausage and raise the heat to medium-high.
- Bring to a boil, stir in the shredded chicken, and season with black pepper.
- Warm the chicken thoroughly, about 2 minutes.
- Taste and season with additional salt and pepper if needed.
- Ladle into warmed bowls, sprinkle with the green onions, and serve with cornbread.
