Ingredients

3 tablespoons vegetable oil, such as safflower

1/3 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 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

Store-bought or homemade cornbread, for serving (optional)

Preparation

  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; 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.