Chicken Gumbo
Three tablespoons vegetable oil
1/3 cup all-purpose flour
One medium red bell pepper, cored, seeded, and cut into thin strips
One medium yellow bell pepper, cored, seeded, and cut into thin strips
One medium white onion, medium dice
Four medium garlic cloves minced
2 oz. Campbell Gardens candied jalapeños
One teaspoon of dried oregano
Kosher salt
4 cups water
1 (10-ounce) package of frozen cut okra
8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
One roasted chicken or store-bought rotisserie bird, meat removed and shredded by hand (about 4 cups)
Freshly ground black pepper
Two green onions, trimmed and sliced, for garnishing
Cornbread, for serving
Directions:
Heat the oil in a large, shallow, heavy pot or Dutch oven over medium-low heat. Add the flour and cook, constantly whisking, until this mixture (called a roux) is smooth and turns medium gold, about 5 to 7 minutes.
Raise the heat to medium and stir in the bell peppers, jalapeños, onion, garlic, and oregano—season with a big pinch of salt. Cook, stirring from time to time until the peppers have softened, about 10 to 12 minutes.
Add the water, okra, and sausage, and raise the heat to medium-high. Bring to a boil, stir in the shredded chicken, and season with black pepper. Warm the chicken thoroughly for about 2 minutes. Taste and season with additional salt and pepper if needed. Ladle into warmed bowls, sprinkle with the green onions, and serve with cornbread.
( adaptation of a recipe from Martha Stewart )