Bowls of Goodness

CHICKEN AND ANDOUILLE GUMBO

Makes about 3 quarts

1 pound andouille sausage, sliced ¼ inch thick
¾ cup vegetable oil
1 cup all-purpose flour
1½ cups diced yellow onion
1 cup diced celery
1 cup chopped red bell pepper
6 garlic cloves, minced
1½ tablespoons Cajun seasoning
2 teaspoons chopped fresh thyme
8 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes
2 dried bay leaves
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds bone-in skin-on chicken breasts
Potato salad, to serve
Garnish: chopped fresh parsley, ground black pepper

In a large Dutch oven, cook sausage over medium heat until golden brown. Remove sausage using a slotted spoon, and let