Half-Hour Chicken Gumbo

• 3 tbsp. vegetable oil
• 13 c. all-purpose flour
• 2 red bell peppers
• 1 medium onion
• 4 clove garlic
• 1 tsp. dried oregano
• Coarse salt
• ground pepper
• 1 package frozen cut okra
• 8 oz. smoked (precooked) andouille sausage
• 1 rotisserie chicken
• Store-bought or homemade cornbread

1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium.
2. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes.
3. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper.
4. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
5. Add 4 cups water; stir in okra and sausage.
6. Bring to a boil.
7. Stir in shredded chicken, and warm through, 1 to 2 minutes.
8. Season with salt and pepper; if desired, serve with cornbread.
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vegetable oil, flour, red bell peppers, onion, clove garlic, oregano, salt, ground pepper, okra, andouille sausage, rotisserie chicken

Taken from www.delish.com/recipefinder/half-hour-chicken-gumbo-recipe-mslo1011 (may not work)