SISKO’S SPEEDY GUMBO
- Kitchen Overlord
- Apr 5, 2016
- 1 min read
4 cups chicken broth 3 cups shredded rotisserie chicken 2 cups precooked andouille sausage, cut into coins 2 cups frozen okra 4 tbsp butter ½ cup flour 2 red bell peppers, seeded and diced 1 green bell pepper, seeded and diced 1 yellow onion, peeled and chopped 4 garlic cloves, peeled and chopped 2 tsp dried oregano 1 tsp cayenne pepper
Heat the butter in a dutch oven over medium-high heat.
Sprinkle the flour on top. Cook for 30 seconds, then whisk everything together until it’s as smooth as one of O’Brien’s stories.
To make a roux that would do grandpa proud, keep whisking and cooking until the flour turns brown and is free from lumps. Be patient. It’ll take at least 5-7 minutes.
Once the roux matches your coffee complexion, pour in the broth and keep whisking until everything is as silky as one of Gul Dukat’s dresses. Bring the mix to a boil.
Dump everything else in the pot. Mix well and cook uncovered for 10-12 minutes, or until the vegetables are crisp-tender, the meat is cooked through, and the sauce is slightly reduced.
Serve over cooked rice with a side of Quark’s second best replicated cornbread.
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