For all you purists out there, I will acknowledge that this chicken gumbo is not exactly traditional. However, it’s quite delicious considering it only takes half an hour to make!
This recipe starts with a quick roux of oil and flour. Once the roux has started to darken, red peppers, garlic, onions and oregano are added. The next step is to add some water, sliced sausage, frozen okra and cooked shredded chicken. The roux thickens the liquid and adds complexity to the stew.
As always, I made a few changes to the original recipe. I used chicken stock instead of water, and added about a tablespoon of tomato paste and a few dashes of hot sauce. These extra steps don’t take any more time, but added a lot of flavor.
Like I said before, you may not find this version of gumbo in New Orleans, but don’t let that deter you. I typically serve this with rice, but you could also bake some cornbread to go alongside.