1poundandouille sausage, use chicken andouille for less fat, cut into ½’’ thick slices
¾cupall purpose flour
1mediumonion, finely chopped
1wholered bell pepper, chopped
1cupthinly sliced celery
2wholegarlic cloves, minced
2teaspoonsCajun seasoning (I recommend “Slap Yo Mama” or Tony’s Creole)
48ounceschicken stock (preferably homemade (I love using stock made from smoked chicken carcasses))
1 ¼poundsboneless skinless chicken breasts
For the roasted potatoes:
3poundsrusset potatoes, washed and diced into ¼’’ cubes
¾teaspooncoarse kosher salt
¾teaspoonfreshly cracked black pepper
Making the gumbo:
Place a 5 quart Dutch oven over medium heat. Add the sliced sausage and cook until the pieces are browned. Remove the sausage and place on a paper towel-lined plate. Set aside.
Return the Dutch oven to medium heat. Add the peanut oil. Gradually whisk in the flour. Reduce the heat to low and cook the oil and flour mixture, stirring constantly, for 18-20 minutes or until the mixture is smooth and the color of milk chocolate.
Increase the heat to medium and add the onion, bell pepper, and celery. Stir constantly for about 3 minutes to soften them up a bit. Add the garlic and Cajun seasoning and stir for 30 seconds. Gradually stir in the chicken stock
Add the whole chicken breasts and the sliced sausage. Increase the heat to medium-high and bring the pot to a boil. Reduce heat to low and simmer with the lid off, stirring occasionally, for 1 hour and 30 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot. Shred the meat with two forks. Add the shredded chicken back into the pot and keep warm until ready to serve. Taste for flavor - you should not need to add salt because the andouille sausage and Cajun seasoning have quite a bit of sodium already.
Making the roasted potatoes:
While the gumbo is cooking (after about 1 hour of cooking), preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the diced potatoes on the baking sheet and drizzle them with 1-2 tablespoons of olive oil. Sprinkle with salt, pepper and Cajun seasoning.
Roast the potatoes for 40 minutes, stirring halfway, until golden brown and crispy.
Serving the gumbo:
Serve the hot gumbo with about ½ cup roasted potatoes per bowl.
Leftover gumbo can be kept in the fridge up to 3 days or frozen up to 6 months. Leftover potatoes can be re-crisped in the oven at 350 degrees F for 8 minutes.