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Gumbo and Potato SaladThanksgiving is just around the corner, and gumbo weather has made its way into Louisiana, which gives you two perfect reasons to make a big, hearty pot of Chicken and Andouille Gumbo! Below is The Cabin Restaurant‘s recipe for its gumbo, which will warm your soul and serve as a perfect complement to your Thanksgiving Day feast:

Serves 8

1/2 cup Vegetable oil
1 gal Water
8 Boneless Chicken thighs, cut bite size
1 Lb. Andouille cut 1/4” thick (remove the casing)
1 med Onion chopped
1/2 Stalk celery chopped
1/2 Bell pepper chopped
1 1/2 oz. Cajun Seasoning
1/3 oz. Granulated garlic
1/2 tsp Black Pepper
1 tsp Salt
2 ea. Bay Leaves
Roux Made from 1/2 cup flour and 1/3 cup oil

Brown Chicken in oil (remove to a plate)

Add roux (while scraping browned bits from pot)

Add Water and bring to a hard boil with bay leaves stirring to dissolve Roux (1/2 hour)

Add Vegetables and Seasonings, boil another 1/2 hour

Add Chicken and Andouille and simmer 1 hour more

Remove from heat and let rest covered 1/2 hour before serving

Serve with a heaping spoonful of rice

Note: Gumbo is always better when served the next day. So if time permits, make it the day before. When heating the next day, bring it to a boil then lower the heat and simmer before serving