Recipes Ingredients Meat & Poultry Chicken Half-Hour Chicken Gumbo 3.6 (594) 42 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 30 mins Total Time: 30 mins Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew. Ingredients 3 tablespoons vegetable oil, such as safflower ⅓ cup all-purpose flour 2 red bell peppers (ribs and seeds removed), chopped 1 medium onion, chopped 4 garlic cloves, chopped 1 teaspoon dried oregano 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 ½ pounds), skin and bones removed, meat shredded (about 4 cups) Store-bought or homemade cornbread, for serving (optional) Directions 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. Add 4 cups water; 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; if desired, serve with cornbread. Cook's Notes Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own. Variations Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth. Originally appeared: Everyday Food, April 2008 Rate It PRINT