Chicken-Andouille Gumbo with Roasted Potatoes
Photo: Iain Bagwell; Styling: Jan Gautro
How to Make It
Step 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.
Step 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).
Step 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.
Step 4
Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
Step 5
TRY THIS TWIST!
Step 6
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.
kimmiller's Review
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LeAnnBaker's Review
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JamesHeffker's Review
A great cold weather goody. Adding the okra like in the comments section sounds OK, also.
bchpny's Review
ROOASTED POTATOES ! Mais No Chere!
baileykathlyn's Review
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!
silverfox1244's Review
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.
TheKimmy's Review
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.
carebear0173's Review
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.
pwdorn's Review
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!!
wimpylou's Review