Fall is my favorite season, my favorite flavors in both cooking and baking and my favorite type of food. I am so excited for fall. It keeps starting to show its face around here and then we get shocked with a warm Indian summer day. Last week we had two chilly days so, I was ready to smell cinnamon in the house, make pots of soup, braise meat and roast vegetables. Work is getting very busy as is the kids schedules so, I am going to need to rely on the slow cooker, the dutch oven and quick staples like rotisserie chicken and pre cut veggies to get dinner on the table these days.I love gumbo the spicy smoky sausage, the creamy broth, the shredded chicken and okra. I eat it kicked up with hot sauce and warm corn bread. I realized that I am the only one in this house that feels that way. This is quick and yummy. I froze this in single servings for nights Brad is gone or working late so, I don't have to stomach another dino nugget. Looking forward to more one pot meals this fall.
quick chicken gumbo adapted: everyday food 1 tablespoon canola oil 1/3 cup all-purpose flour 2 red bell peppers (ribs and seeds removed), chopped 1 medium white onion, chopped 4 garlic cloves, chopped 1 teaspoon dried oregano 4 cups of water or chicken broth Coarse salt 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)
1.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.
2.Add 4 cups water or broth; 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 to taste.