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.
Sign Up For Our Newsletter!
For the Latest Entertainment News: Follow @ipowerrichmond
- Saweetie ‘My Type’ (feat. City Girls & Jhené Aiko)
- Missy Elliott ‘Throw It Back’ [Official Music Video]
- Listen Here: Missy Elliott Releases New EP ‘Iconology’ And Fans Can’t Get Enough
- Flo Rida Defines What A “Snack” Means To Him + More [EXCLUSIVE]