It's a Good Night for Soup!

Half-Hour Chicken Gumbo

Ingredients:

3 tablespoons vegetable oil
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 sald 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)
Rice, 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 and/or poured on top of rice.

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

Source: Martha Stewart. You can find it here.

Notes: We couldn't find the frozen okra, so we just skipped it. We also opted to serve it over rice (kind of like a soup mix-in). This was really good and it definitely hits the spot during this cold weather!