Quick Rotisserie Chicken Gumbo
Quick Rotisserie Chicken Gumbo
This recipe is from the Oct 2017 issue of Food Network Magazine. We absolutely loved it! It ended up making about 8 'person' meals, as Brad says, or 4 nights of dinner for the two of us. We ate it twice this week and put two portions in the freezer.
Notes about the recipe:
• I left out the fresh thyme and frozen okra.
• I use bouillon cubes to make broth.
• I accidentally left off the scallions at the end, (I just forgot when we went to serve it)
- 1 pound Andouille sausage (cut into 1/4-inch-thick slices)
- ½ cup peanut oil
- ½ cup all-purpose flour
- 1 cup yellow onion (chopped)
- 1 cup green bell pepper (chopped)
- 1 cup celery (chopped)
- 2 garlic cloves (chopped)
- 1½ teaspoons Creole seasoning
- ¼ teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- 4 cups rotisserie chicken (shredded from 1 large rotisserie chicken)
- 14½ ounces diced tomatoes (1 can, with juice)
- 2 teaspoons Worcestershire sauce
- 5 cups white rice (cooked (and hot))
- ¼ cup scallions (sliced)
- Hot sauce (optional)
Cook the sausages in a large skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color roux, 7 to 10 minutes.
Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning, and cayenne pepper; cook, stirring constantly, about 5 minutes.
Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce, and sausage.
Increase the heat to medium-high and bring the mixture to a boil.
Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly about 20 minutes.
Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.