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Chicken-Andouille Gumbo With Roasted Potatoes


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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

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