Chicken-Andouille Gumbo with Roasted Potatoes

  • pwdorn Posted: 10/24/11
    Worthy of a Special Occasion

    My family LOVED this gumbo. I used rotissiere chicken vice chicken breast for added flavor and ease. I also added shrimp which was a great addition. A definite do-over!!

  • carebear0173 Posted: 11/09/11
    Worthy of a Special Occasion

    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.

  • TheKimmy Posted: 12/23/11
    Worthy of a Special Occasion

    The is an excellent recipe. It takes a while to prepare it, but it's well worth the time. It tastes great with extra hot sauce on top. The recipe is definitely a keeper.

  • silverfox1244 Posted: 01/20/12
    Worthy of a Special Occasion

    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.

  • JamesHeffker Posted: 02/16/14
    Worthy of a Special Occasion

    A great cold weather goody. Adding the okra like in the comments section sounds OK, also.

  • bchpny Posted: 01/21/14
    Worthy of a Special Occasion

    ROOASTED POTATOES ! Mais No Chere!

  • baileykathlyn Posted: 10/22/13
    Worthy of a Special Occasion

    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!

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