Chicken-Andouille Gumbo with Roasted Potatoes

Ingredients

• 1 pound andouille sausage cut into 1/4-inch-thick slices
• 2 teaspoons cajun spice 
• 1 cup celery thinly sliced
• 2 pounds skinned and boned chicken breasts 
• 48 oz chicken broth 
• 0.8 cup flour all-purpose
• 2  garlic cloves minced
• 1 large onion coarsely chopped
• 45 servings toppings: parsley fresh crumbled cooked chopped
• 0.5 cup vegetable oil; peanut oil preferred 
• 45 servings roasted potatoes 
• 1  bell pepper red coarsely chopped

Equipment

• bowl
• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned.
2. Remove sausage; drain and pat dry with paper towels.
3. 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).
4. 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.
5. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes.
6. Serve immediately with desired toppings.
7. TRY THIS TWIST!
8. 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.
9. Serve with Roasted Potatoes and desired toppings.