Chicken and Sausage Gumbo

If you've never made gumbo before, now's a great time to do it! Especially if you've held off because you thought it would be time-consuming. You'll adore the ease of this recipe. And the flavor blast - a zesty combination of smoked sausage, shredded chicken, red pepper, celery, onion, garlic, and rice, simmered in a broth that's infused with dried mustard, paprika, oregano, and tomato. Okra helps thicken things, while adding its own distinct taste. I promise you this, it's a one-pot meal that will satisfy the heartiest of appetites.

Oh, and prep time? The chicken is precooked (use up leftovers or grab a rotisserie chicken from the grocery store), and the smoked sausage is cooked, so all that really needs to cook is the rice, which takes just 15 to 20 minutes (unless you buy the 90-second rice in a pouch!).
Start to finish, you can enjoy this amazing meal in less than 30 minutes.

I'm not sure why, but it seems as if people hesitate when it comes to making gumbo. Maybe it's the roux (which seems labor-intensive but really isn't), or perhaps it's the okra, a vegetable that's unique to many folks. Yes, I make a roux, but that's the only time you're really watching over things. Oil and flour, whisked together over medium heat until pale golden. The rest is just a dump-and-stir, one pot meal. Not an okra fan? You can leave that out - the roux does the thickening.

Now get ready, I'm here to launch you on your path to gumbo happiness.

Chicken and Sausage Gumbo

3 tablespoons vegetable oil
4 tablespoons all-purpose flour
1 red bell pepper, seeded and chopped
2 stalks celery, chopped
1/2 cup chopped onion
2-3 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 tablespoon tomato paste, regular or sun-dried
2 cups shredded cooked chicken
8 ounces smoked (fully cooked) sausage, such as andouille or kielbasa, sliced into 1/2-inch thick rounds (or slice on a diagonal for a pretty look)
1/2 cup fresh or frozen cut okra (sliced into 1/4-inch thick rounds)
1 cup cooked white rice
Hot sauce for serving

Heat the oil in a heavy pot or Dutch oven over medium heat. Add the flour and cook, whisking constantly, until pale golden in color, about 5 to 7 minutes. Add the bell pepper, celery, onion, garlic, oregano, paprika, mustard powder, salt, and black pepper and cook until the vegetables are tender, about 5 minutes, stirring occasionally.
Add the broth, and tomato paste and bring to a simmer.
Add the chicken, sausage, and okra and simmer for 10 minutes. Stir in the rice. Cook 1 minute to heat through.
Ladle the gumbo into bowls and serve hot sauce on the side for seasoning.

Serves 4