Chicken-Andouille Gumbo with Roasted Potatoes

13 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on Time
45 Mins
Total Time
3 Hours 10 Mins
Yield
Makes 10 cups
By Recipe inspired by Travis Darcy, Fairfax, California
October 2011
RECIPE BY Southern Living

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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

wimpylou's Review

silverfox1244
February 02, 2015
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.

kimmiller's Review

bchpny
June 12, 2014
N/A

LeAnnBaker's Review

baileykathlyn
March 04, 2014
N/A

JamesHeffker's Review

LeAnnBaker
February 16, 2014
A great cold weather goody. Adding the okra like in the comments section sounds OK, also.

bchpny's Review

carebear0173
January 21, 2014
ROOASTED POTATOES ! Mais No Chere!

baileykathlyn's Review

wimpylou
October 22, 2013
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

pwdorn
January 20, 2012
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

jhaislip21
December 23, 2011
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

kimmiller
November 09, 2011
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

TheKimmy
October 24, 2011
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!!
© Copyright . All rights reserved. Printed from https://www.myrecipes.com