Recipes Ingredients Meat & Poultry Chicken Half-Hour Chicken Gumbo 3.6 (594) 42 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins 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. Ingredients 3 tablespoons vegetable oil, such as safflower ⅓ 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 ½ pounds), 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. Cook's Notes 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. Variations Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth. Print