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
1 (48-ounce) container chicken broth
2 pounds skinned and boned chicken breasts
Roasted potatoes
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, celery, bell pepper and, if desired, ground red pepper.
Cook, stirring constantly, 3 minutes. Add garlic and Cajun seasoning. 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.
