Chicken-Andouille Gumbo

I love Southern Living Magazine!  It has been an unlimited source of all things Southern for this AzN8tive since moving to North Alabama in 1990.  Their recipes are 9 times out of 10 delicious.  The only recipe of theirs that I made that wasn't a success was their Butternut Squash soup.  It's the only recipe that I threw out before it made it to the table and then called out for pizza, but I digress.  Last month's issue was full of interesting recipes and I decided to put a few on our 'Let's try this' list.  Here is the first one...

Chicken-Andouille Gumbo
(recipe courtesy Southern Living, October 2011)

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

1. 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.
2. 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).
3. 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.

TRY THIS TWIST!
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step 3. 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.

I didn't try the twist, but will in the future because I love shrimp.  We served it with steamed rice.

Enjoy!