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vegetable oil flour red bell peppers onion garlic oregano salt low-sodium store-bought chicken broth water andouille sausage chicken
Viewed: 49 - Published at: 5 years agoIngredients
- 3 tablespoons vegetable oil, such as safflower
- 1/3 cup all-purpose flour
- 2 red bell peppers, ribs and seeds removed, coarsely chopped
- 1 onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- 2 cups low-sodium store-bought chicken broth
- 2 cups water
- 1 package (10 ounces) frozen cut okra (unthawed)
- 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1/4 inch thick
- 4 cups shredded roasted chicken (see page 166)
- Cornbread, homemade (see page 364) or store-bought, for serving (optional)
Method
- In a Dutch oven or heavy 5-quart 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 tender, 10 to 12 minutes.
- Add chicken broth and the water; stir in okra and sausage.
- Bring to a boil.
- Stir in shredded chicken, and cook until heated through, 1 to 2 minutes.
- Season with salt and pepper.
- Serve with cornbread, if desired.
