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Chicken Andouille Gumbo with Roasted Potatoes Recipe

   
 

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     Chicken Andouille Gumbo with Roasted Potatoes

Category   Entrees - Maindishes
Sub Category   None
Preptime   45 minutes

Ingredients
1 pound Andouille sausage, cut into 1/4 inch slices
1/2 cup Peanut Oil
3/4 cup all purpose flour
1 large onion, chopped
1 chopped red bell pepper
1 cup thinly sliced celery
2 Garlic cloves, minced
2 tsp Cajun Seasoning
1/8 tsp. ground red pepper
 
1 48 oz container Chinken Broth
2 pounds chicken breasts
red potatoes

Instructions
Cook sausage in a large skillet over medium heat. Stirring often until browned. Remove sausage, drain and pat dry with paper towels. Cut potatoes into quarter chunks. Place on a baking sheet drizzle oil and preferred seasoning over and place in 400 degree oven for 45-60 minutes.
Heat oil in dutch oven over medium heat. Gradually wisk in flour and cook, whisking constantly. 18-20 minutes or until flour is caramel color. DO NOT BURN! Reduce heat to low and cook constantly until mixtures turns chocolate colored.
Increase heat back to medium. Stir in onion and the next 4 ingredients. Cook, stirring constantly for 3 minutes. Gradually stir in chicken broth. Add in chicken and sausage. Increase heat to medium high and bring to a boil. Reduce heat to low and simmer, stirring occasionally. Cook for 1 hour and 30 minutes or until chicken is done.
Shred chicken into large pieces using to forks. Place roasted potatoes into serving bowls. Spoon Gumbo over potatoes. Serve immediately with desired choice of toppings.


Originally Submitted
4/3/2016





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