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.
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4|
|Calories from Fat: 500 (62%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 218.5mg||67 %|
|Sodium 584.5mg||20 %|
|Potassium 914.9mg||24 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 16.2g|
|Protein 54.6g||78 %|
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Calories per serving: 807
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