Sausage Gumbo with Roasted Potatoes

Before Christmas. this was one our "Friday Night Soups".  I first noticed this recipe in Southern Living and saved it as a "to make" recipe.  I finally got around to trying it and it was very good.  The original recipe called for chicken, but I decided to just double the sausage and skip the chicken.  Of course, I used Conecuh!!

Sausage Gumbo with Roasted Potatoes

2 lbs. Conecuh sausage, cut into 1/4-inch thick slices (or andouille would work)
1/2 c. oil
3/4 c. flour
1 large onion, coarsely chopped
1 c. thinly sliced celery
2 garlic cloves, minced
2 tsp. Cajun seasoning
1/8 tsp. ground red pepper (optional)
6 c. chicken broth (or 48 oz. container)
small bag of red potatoes
olive oil
salt
pepper

In a large skillet, cook sliced sausage until browned.  Remove sausage.  Drain and pat dry with paper towel.  In large Dutch oven, heat oil over medium heat.  Gradually whisk in flour and cook, whisking constantly, for 15-18 minutes or until roux is light chocolate brown in color.  Be careful not to burn.  Stir in onion, celery, Cajun seasoning, and red pepper.  Stir for 3 minutes.  Gradually stir in chicken broth, keeping a smooth consistency.  Add sausage.  Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Meanwhile, dice potatoes and coat in olive oil.  Season with salt and pepper and roast at 425 degrees for 30-40 minutes or until golden brown.

Serve warm gumbo over potatoes.

**We at this as leftovers the following day and I served it with rice.  I think I may prefer it with rice, which is surprising since I am such a potato girl.  The rice just sops up the juices better.  Also, the flavors were stronger the next day after they had some time to sit together.  You may consider making it the day before you plan to serve.  Has a kick, but not too spicy if I am able to eat it.