Chicken and andouille sausage gumbo

Chicken second courses American cuisine

I've taken to making big pots of soup when I am feeling under the weather, and never found a gumbo recipe that was easy to follow and not too complex. I finally decided to pick and choose the parts that I could do and found a winning combination! Instead of buying the Cajun Seasoning I just combined some of the common spices out of my own selection. I found that as long as you keep the spices and the roux, you can do pretty much anything with this recipe. This dish is really hearty, warming and delicious. There will be plenty leftover, even when sharing, and it only gets better the more you reheat it. <br />I think this soup is great for anytime and any season.