Food and Recipes Dinner Andouille Sausage and Smoked Chicken Gumbo Recipe A seasonal favorite, create a taste of New Orleans with a classic chicken and sausage gumbo that's perfect for parties and tailgating weekends. This recipe calls for andouille sausage and versatile rotisserie chicken. But if you can't find andouille sausage, any smoked sausage or kielbasa will do. Here, we added a trio of ingredients typical of Cajun cuisine—bell peppers, celery, and onions—that when blended together form a flavorful and spicy backdrop to this signature Louisiana dish. Perhaps the most delicious and simplest of gumbo combinations, it's a full-bodied stew with a seasoned roux-based sauce. There's no mystery to making a roux; you just have to take it to the point of almost burning before it's just right. This simple and rustic gumbo is also a great make-ahead dish. Just warm it up and eat as is, or ladle it over plain white rice for a delicious meal that's quite easy to put together. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 26, 2017 Print Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 hrs 40 mins Yield: 6 serves Ingredients 2/3 cup butter, divided 1/2 pound andouille sausage, halved lengthwise and cut into 1/4-inch-thick slices 3/4 cup all-purpose flour 1 green bell pepper, finely chopped 1 large onion, finely chopped 3 celery ribs, finely chopped 4 garlic cloves, minced 1 teaspoon table salt 1 teaspoon freshly ground black pepper 4 cups chicken broth 1 (14.5-oz.) can diced tomatoes 1 teaspoon dried oregano 1 teaspoon dried thyme 2 bay leaves 2 1/2 cups shredded chicken from rotisserie chicken Garnish: sliced green onions Directions Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned; remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Gradually whisk in flour; cook, whisking constantly, until flour is a milk chocolate color (about 25 minutes). Stir in green bell pepper and next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables are tender. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and simmer, stirring occasionally, 30 minutes or until slightly thickened. Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving. Print