Chicken and Smoked Sausage Gumbo

You can find chicken and sausage gumbo all over Louisiana—tucked away in home kitchens, on menus in tiny mom-and-pop restaurants, and in dining spots like chef Donald Link’s New Orleans bakery La Boulangerie. It’s one of my favorite treats. Making a chicken and sausage gumbo is a bit less expensive than making an elaborate seafood gumbo. In this classic, you’ll need a medium roux and smoked sausage.

NOTES: The sausage you use can be andouille or whatever is available in your neck of the woods. Sausage is so complex and delicious that you won’t go wrong.