Cook sausage in a large skillet over medium heat 7 minutes, stirring often. Remove sausage and drain and pat dry.
Heat oil in a stainless steel Dutch oven over medium heat; gradually whisk in flour, cook 18-20 minutes, whisking constantly or until flour is caramel colored, do not burn. Reduce heat to low, cook, whisking constantly, until mixture is milk- chocolate colored and texture is smooth, about 2 minutes..
Increase heat to medium. Stir in onion, next 4 ingredients and red pepper. Cook 3 minutes, stirring constantly. Gradually stir in chicken broth, chicken and sausage. Increase heat to medium-high, bring to boil. Reduce heat to low, simmer 1 hour 30 minutes, stirring occasionally or until chicken is done. Shred chicken using 2 forks.
Place roasted potatoes in serving bowls and spoon Gumbo over potatoes. Top with chopped fresh parsley, crumbled bacon and hot sauce, if desired.
Preheat oven to 450. Stir together potatoes, 1 tbsp peanut oil and 1 tsp salt in a bowl. Place potatoes in a single layer on a baking sheet. Bake 40-45 minutes or until tender, stir twice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 220 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 85.3mg||26 %|
|Sodium 574.2mg||20 %|
|Potassium 1141.9mg||30 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 28.3g|
|Protein 33.1g||47 %|
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Calories per serving: 484
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