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Chicken-Andouille Gumbo
Ingredients:	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, finely minced and saute'd 1 poblano pepper, coarsely chopped 1 cup diced turnip 2 garlic cloves, minced 2 teaspoons Cajun seasoning 1/8 teaspoon ground red pepper 1 (48-oz.) container chicken broth 2 pounds boneless, skinless chicken breast
Directions	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.