Chicken & Sausage Idaho® Potato Gumbo
Traditional gumbo is served over a bed of rice. This version, skips the rice and adds potato to this thick and hearty soup.
See Laura's entire post here.
- 3 tablespoons extra virgin olive oil or vegetable oil, divided
- 1 chicken breast, diced (approximately 1lb)
- 2 tablespoons all purpose flour
- 1 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 2 1/2 lbs Idaho® Potatoes, peeled and cut into 1-inch pieces
- 4 garlic cloves, crushed
- 4 cups chicken broth
- 15 oz canned diced tomatoes
- 2 oz tomato paste
- 8 oz andouille sausage, chopped (can use kielbasa)
- 3 bay leaves
- 1/2 tsp paprika
- 1/4 tsp ground thyme
- 1/4 tsp cayenne pepper
- 1 lb frozen chopped okra, thawed
- In a large Dutch oven, over medium high heat add 1 tablespoon of oil. Add chicken breast pieces to hot oil and cook until evenly browned. Season chicken with salt and black pepper. Transfer chicken to a bowl and reserve.
- Add to the hot pot the remaining 2 tablespoons of oil and flour. Stir until a paste is formed and reduce heat to medium. Continue stirring and cooking until roux thickens and color is a dark caramel color, about 15-20 minutes.
- Stir in chopped onions and cook until softened. Stir in celery, green peppers, potatoes and crushed garlic and cook for 5-7 minutes. Add chicken broth, canned tomatoes and tomato paste. Scrape the browned bits off from the bottom of the pot.
- Add sausage, bay leaves, paprika, ground thyme and cayenne pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover pot and cook for 1 hour.
- Stir in okra and reserved chicken, cover pot and continue cooking for 30 minutes.