Half-Hour Chicken Gumbo

• 3 tablespoons vegetable oil, such as safflower
• 1/3 cup all-purpose flour
• 2 red bell peppers, ribs and seeds removed, coarsely chopped
• 1 onion, coarsely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• 2 cups low-sodium store-bought chicken broth
• 2 cups water
• 1 package (10 ounces) frozen cut okra (unthawed)
• 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1/4 inch thick
• 4 cups shredded roasted chicken (see page 166)
• Cornbread, homemade (see page 364) or store-bought, for serving (optional)

1. In a Dutch oven or heavy 5-quart 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 tender, 10 to 12 minutes.
5. Add chicken broth and the water; stir in okra and sausage.
6. Bring to a boil.
7. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes.
8. Season with salt and pepper.
9. Serve with cornbread, if desired.

vegetable oil, flour, red bell peppers, onion, garlic, oregano, salt, lowsodium storebought chicken broth, water, andouille sausage, chicken

Taken from www.epicurious.com/recipes/food/views/half-hour-chicken-gumbo-387956 (may not work)