Half-Hour Chicken Gumbo

3 tbsp 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 cloves garlic, chopped

1 tsp dried oregano

Coarse salt & ground pepper

1 package (10-ounce) frozen cut okra

8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick

1 (2 ½-lb) rotisserie chicken, skin and bones removed, meat shredded

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

Preparation:

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. Serves: 4.