Chicken-Andouille Gumbo With Roasted Potatoes

Chicken-Andouille Gumbo With Roasted Potatoes

from southernliving.com
190 min
1 servings

This warm and filling chicken and andouille gumbo is served over creamy roasted potatoes for all kinds of comfort.

Ingredients

  • 1 pound 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 teaspoons Cajun seasoning
  • 1/8 teaspoon ground red pepper (optional)
  • 1 (48-oz.) container chicken broth
  • 2 pounds skinned and boned chicken breasts
  • Roasted Potatoes
  • Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce

Directions

  1. 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. 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. 3

    Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir 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. 4

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