Categories: Soups-Stews-chili

Ingredients

• 1 lb. Andouille sausage, cut into 1/4-inch-thick slices
• 1/2 cup peanut oil
• 3/4 cup all-purpose flour
• 1 large onion, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 cup thinly sliced celery
• 2 garlic cloves, minced
• 2 tsp. Cajun seasoning
• 1/8 tsp. ground red pepper (optional)
• 1 (48 oz.) container chicken broth
• 2 lb. skinned and boned chicken breasts
• Roasted Potatoes
• Toppings: chopped fresh parsley, cooked and crumbled bacon. hot sauce
• Roasted Potatoes:
• 3 lb. baby red potatoes, quartered
• 1 Tbsp. peanut oil
• 1 tsp. kosher salt

Directions

1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage, drain and pat dry with paper towels.

2. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

3. Increase heat to medium. Stir in onion and next 4 ingredients, and , if desired, ground red pepper. Cook, stirring in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

4. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.

5. Variety: Chicken-and-Shrimp Gumbo:

6. Prepare recipe as directed through step 3. Stir in 1/2 tp 3/4 lb. peeled and deveined medium-size raw shrimp (31/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.

7. makes 10 cups

8. Roasted Potatoes:

9. Preheat oven to 4450 degrees. Stir together all ingredients in a large bowl. Place potatoes in a single layer in a lightly greased 15 × 10-inch jelly-roll pan. Bake 40 to 45 minutes or until tender and browned, stirring twice.

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