Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce
How to Make It
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.
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).
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.
Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
TRY THIS TWIST!
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.
Recipe inspired by Travis Darcy, Fairfax, California
Potatoes do not belong in gumbo. No self respecting southern Louisiana cook would dream of adding potatoes to gumbo. This makes it a stew.. Of course, you are free to put anything you want in it, but if you add potatoes, call it something else, not gumbo.
Loved this recipe! Being raised in cajun country, I would be shot dead if I didn't put okra in my gumbo so naturally, I added frozen chopped okra to the pot about an hour in. I also threw in a fresh chopped tomato and some chili peppers. I used sesame oil to make my roux because it adds a nice color and doesn't burn as quickly. This is a great recipe to play around with!
My Louisiana family loved this recipe. I added two cups of frozen okra about one hour before gumbo was done. My roux didn't take as long to brown, but I was using an all clad d5 8 quart stock pot which may have made a difference. Definitely a keeper recipe. Will probably use dark meat chicken next time or add the chicken breast later as chicken was a little dry.
so so yummy! the whole family loved it! I couldn't find andouille sausage at the store I was in so I googled it and was suggested to use polska kielbalsa instead. Great substitute and I didn't have to brown it .... saves a step.