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Quick Rotisserie Chicken Gumbo

Prep Time
1h 10 min
Yields
8 servings

Tasty gumbo made in a fraction of the time by using shredded rotisserie chicken.

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ingredients

8
ounce andouille sausage, cut into 1/4-inch slices
8
ounce kielbasa, cut into 1/4-inch slices
½
cup peanut oil
½
cup all-purpose flour
1
cup chopped celery
1
cup chopped yellow onion
1
cup chopped green bell pepper
2
cloves garlic, chopped
1 ½
tsp Creole seasoning
1 ½
tsp chopped fresh thyme
¼
tsp cayenne pepper
5
cups low-sodium chicken broth
1 14.5-oz
can diced tomatoes, undrained
1 ½
cups frozen cut okra
2
tsp Worcestershire sauce
4
cups shredded rotisserie chicken (1 large rotisserie chicken)
4
cups hot cooked white rice
¼
cup sliced scallions
Hot sauce, for serving, optional
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directions

Step 1

Cook the andouille and kielbasa in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.

Step 2

Heat the 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, 7 to 10 minutes. Reduce the heat to medium and stir in the celery, onions, bell peppers, garlic, Creole seasoning, thyme and cayenne. Cook for 5 minutes, stirring constantly. Gradually stir in the broth, then add the tomatoes, okra, Worcestershire and sausages.

Step 3

Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Stir in the shredded chicken and allow it to warm in the gumbo for 2 to 3 minutes.

Step 4

Serve the gumbo over hot cooked rice, topped with scallions. Serve with hot sauce, if desired.

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