Chicken and Sausage Gumbo

Another recipe that I’ve made a few times this winter.  It’s a great, rich dish with a bit of a kick.  Using smoked sausage instead of Andouille would make it less spicy.  Don’t use Italian sausage.  I made that mistake once and it just tasted WRONG.  Here’s a link to the recipe.

Randy Hill

About Randy Hill

I live in New England and write about cooking meals for one. Follow Randy Hill on Google+.
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