Food and Recipes Recipes Chicken-Andouille Gumbo with Roasted Potatoes 3.0 (3) 2 Reviews Chicken-Andouille Gumbo with Roasted Potatoes By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 45 mins Total Time: 3 hrs 10 mins Yield: 10 cups 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 Directions 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, 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. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings. TRY THIS TWIST! 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. Rate it Print