Half-Hour Chicken Gumbo

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.


  • 3 tablespoons vegetable oil, such as safflower

  • 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)


  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.

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.


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

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