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Under 30 Minutes

Half-Hour Chicken Gumbo

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:
  • Total Time:
Half-Hour Chicken Gumbo

Source: Everyday Food, April 2008

Ingredients

  • 3 tablespoons vegetable oil, such as safflower
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (ribs and seeds removed), chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen, cut okra
  • 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • Store-bought or homemade cornbread, for serving (optional)

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. 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.

  2. 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.

Variations

Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.

Cook's Note

Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own.

Reviews (41)

  • LG23 23 Jun, 2014

    I made this recipe last night. It's not bad. I'd give it a B+. But it's not a 30-minute recipe. It's only 30 minutes once all the ingredients are prepped. Allow at least an hour.

  • Luanne Kane 4 Jun, 2014

    Great quick gumbo recipe. I added one can petite diced tomatoes with garlic and one can of chicken stock. Served with rice.

  • David N 31 Oct, 2013

    While I have to agree that this is not Southern gumbo, I'm sure this is the Connecticut version of it and serves as a reference for doing it quickly. Kind of like cornbread with sugar, if you know what I mean.

  • Suzy-Q2 25 Oct, 2013

    I made this the other night, and while it's really good, it tastes sort of like chicken and dumplings for some reason. My south-LA-born husband agreed. It was easy to make though, especially considering that you can make it all ahead of time.

    I added some Tony's, to spice it up a bit more, and the next time, I'll add some shrimp. All-in-all, it was good! I'll make it again.

  • Amy from Louisiana 11 Feb, 2013

    I love Everyday Food and have gotten the magazine since the first issue, but this my friends isn't gumbo. It's too light, a gumbo roux must be at least caramel, your veggies look raw, and gumbo veggies are super soft, you have no Cajun spices in it, and really nobody serves gumbo with cornbread. It is served over a scoop of rice or potato salad. There are things you can do to speed up gumbo, but these ain't them folks.

  • colleenroche 29 Jan, 2013

    Worked like a voodoo charm on my boyfriend, who knows what it means to miss New Orleans. This gumbo greeted him after a cold and slushy drive home from work, and I found the way to his heart. Thank you Martha!!!

  • BASEtraining 2 Jan, 2013

    This recipe was awesome! I am always looking for whole food recipes to pin and share and try with my 90/10 nutrition challenge groups (www.tribasetraining.com/nutrition). This fit perfectly and was a big hit. Highly recommended. I was a little scared of the okra but it was great. Super easy recipe.

  • Liz Bunch 18 Sep, 2012

    Hi, I am a born and raised Louisiana girl and I can tell you right now just by looking at this recipe that it is NOT real gumbo. If you want a real gumbo recipe go to Chef Paul Prudhomme's website and use his, this looks HORRIBLY bland and does not use any traditional cajun seasonings in it.

  • L H 18 Sep, 2012

    Desperately needs spices, otherwise, it's mind numbingly bland. I added 1 tsp cayenne (depending on taste), 2 TBL paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp ginger, 1/2 tsp mustard. Otherwise, it's pretty bland.

  • lucaslover 23 Jul, 2012

    I thought this recipe was great, a real time-saver. I did add some celery with the onion and red pepper, and some Sriracha at the end for a bit more spice, but we really enjoyed it. Thanks, y'all!

  • Aline Bergemann 27 Jun, 2012

    After using all of the ingredients it called for I also added about a 1/2 teaspoon of Creole seasoning. You could probably use more but it depends on your taste!

  • sbjohnston 10 May, 2011

    I prepared this just as the recipe called and it worked out perfectly. Great consistency and very tasty after adequate salt and pepper added. As shared by others, very easy to substitute in other ingredients to mix it up.

  • Metaphorically 26 Mar, 2010

    This will definitely become a regular for me! So quick and delicious. I used Pamela's Baking and Pancake Mix instead of the wheat flour because I'm Gluten Intolerant and it worked brilliantly! Next time I will use chicken broth like others have suggested to make it a bit richer.

  • ChefDad 6 Mar, 2010

    This was really a great recipe. I followed some of the other suggestions and used half water and half low sodium chicken broth. I also used green, red and orange peppers to color it up a bit. So easy and really tasty.

  • KarissaM 3 Mar, 2010

    Mmmm! This was delicious! Lots of flavor! I forgot to get the red peppers for the recipe, but it tasted great without them. Instead I added some zuchini and squash that I had on hand. I also forgot to add the okra, and didn't even notice until I had eaten a few bites. This is so simple and delicious and tastes great even if you forget to put in several of the ingredients. haha

  • souljoy 19 Feb, 2010

    1st time I added boxed Swanson Lowsodium chick broth in lieu of water; added 4 sliced celery branches, portabella mushroom, diced potatoes, 3 complete bunches green onions chopped in lieu of med. onion, frozen okra, (steamed separately frozen Green Giant green peas

  • desertbanshee 16 Feb, 2010

    Very good. I used chicken broth in lieu of water. I tried to finish it off in the oven, but didn't get it quite hot enough that way, oops. Everyone liked it though!

  • lmzecher 16 Feb, 2010

    mbryan10, Penzys spices are only the best, freshest spices, besides fresh, that you can buy. They are all I use. You can find them at www.penzeys.com. I can't wait to try this recipe and use my spices.

  • 60degreesandsunny 13 Jan, 2010

    I added a fair amount of Tony Chachere's (a Southern staple in seasoning) to kick up the flavor a bit. My native New Orleanian boyfriend loved it, so that's saying something!

    Tony's can be found in most US grocery stores, especially Southern states.

  • fromBuenosAirestoParis 8 Jan, 2010

    How about fish soup??? No recipes? it's low calorie, and very rich in minerals....

  • pas_non 17 Nov, 2009

    oh my god does this look good! > <

  • YankeeinEngland 27 Oct, 2009

    I loved this, but after reading the comments I would probably add more spice too, I did add a bay leaf, and I used some chicken stock as well. I had such a hard time finding the okra (as it is not common in the UK) that I think next time I would do the zucchini as well.

  • gailg0404 6 Oct, 2009

    mbryan10 What are Penzey spices?

  • gailg0404 6 Oct, 2009

    Forgot to add that I also substituted chicken stock( I love the Better that Boullion) stuff for the water. These comments by other cooks are fantastic!

  • gailg0404 6 Oct, 2009

    This dish is delicious, but I made a few changes. First of all, no okra (never liked the stuff) added zucchini from the garden instead. Substituted polish sausage for the sausage. Also added some blackening cajun seasoning after reading the other comments. Turned out well, will probably serve this over jasmine rice. I know I have many nations and ethnic touches in this recipe. But I will call it my United States Gumbo!!

  • mbryan10 27 Feb, 2009

    I made a few changes and this was fabulous - sub'd chicken broth for water, added 1 28oz can of diced tomatoes and only put 1 red pepper. added lots of Penzey spices - excellent !

  • Jyllzie 30 Jan, 2009

    Do you really need to use okra? Can you substitute green beans or something?

  • summerlovin 20 Jan, 2009

    Basic recipe is a great start to a hearty dish. I replaced 2 cups of water with chicken broth and I added some poultry seasoning, paprika, white pepper and red pepper which would not length the time to prep the dish. This the recipe just a bit more body and I would use and share this recipe over and over.

  • summerlovin 20 Jan, 2009

    Basic recipe is a great start to a hearty dish. I replaced 2 cups of water with chicken broth and I added some poultry seasoning, paprika, white pepper and red pepper which would not length the time to prep the dish. This the recipe just a bit more body and I would use and share this recipe over and over.

  • BBBear9 18 Jan, 2009

    This is soo easy. I had some Smithfiled ham on hand so used it rather than the sausage, which is the way I make my 2-hour gumbo anyway. Tossed in about 1T. of Emeril's cajun seasoning, too. I may never make the 2-hour version again!

  • Barb1202 5 Nov, 2008

    While okra helps to give this recipe a Cajun flare, I think a green vegetable like green beans, zuchinni, broccoli, or even green peas could be used but the green color is essential for the look of this soup.

  • fruti3munchi3s 4 Nov, 2008

    Hi Julietat,
    Why don't you try green beans or mushrooms? Perhaps any vegetable that you enjoy the taste of with chicken. Hope that helped! Much luck. :)

  • fruti3munchi3s 4 Nov, 2008

    Hi Julietat,
    Why don't you try green beans or mushrooms? Perhaps any vegetable that you enjoy the taste of with chicken. Hope that helped! Much luck. :)

  • Julietat 4 Nov, 2008

    What can I use instead of okra? I cann n n n t find it in my country... Thanks

  • Julietat 4 Nov, 2008

    What can I use instead of okra? I cann n n n t find it in my country... Thanks

  • Julietat 4 Nov, 2008

    What can I use instead of okra? I cann n n n t find it in my country... Thanks

  • LAFrenchCook 3 May, 2008

    Gumbo requires a dark roux. Make the roux in a skillet, on high heat, with equal amounts of vegetable oil and flour, stirring constantly until very dark--rusty brown--toasted--5 min. That's where the unique flavor comes from. Saute the veggies in the roux, then transfer to a stock pot when adding the remaining ingredients. Lightly brown fresh chicken--5 min. to avoid undesirable flavors. We don't use garlic or oregano in our gumbos. Use long grain white rice

  • Aholcomb29 15 Apr, 2008

    I made this last night. I agree the recipe was a little bland. I added smoked paprika, garlic salt, corn, diced tomatoes and chopped spinach. I also simmered it for about 30 minutes and added a little milk to thicken it. Turned out fantastic!

  • MoxieShowgirl 9 Apr, 2008

    Agreed...a little bland but nothing that some spices can't take care of. A really hearty and delicious and EASY recipe! If you don't like your gumbo super thick, use less okra.

  • redwine48 7 Apr, 2008

    We tried this tonight. I added a can of tomatoes and some hot sauce and it was delicious. The only problem. It does not fit into the 5qt Dutch oven. If you have a 6qt or larger it would fit much better.

  • Kinc 1 Apr, 2008

    Kind of bland. On the reheat I added some hot sauce and made a difference.

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