Gumbo

So I'll admit, I get alittle confused as to whether Kansas City is considered part of the North or part of the South. Being born a Minnesotan, it was pretty easy to figure out our region. Here, however, I guess I'm confused. 
There are few Southern accents, yet Missouri was included as the South in a "Southern Living" magazine I once read. Have yet to hear a "y'all", but it gets really hot here over the summer (like really hot. My Norweigan self can't handle it). Sweet Tea and big hair are not a big part of our culture, but there are civil war memorials all over the place (and a rivalry with Kansas that apparently goes back to the civil war). I just don't know.
Maybe the cut off depends on whether you pronounce is "Missour-ee" or "Missour-ah". 
Just in case, last week I decided to make my hubby a southern dish: Gumbo. Joe loved it so much he even asked that dinner the next night be leftovers.
  I guess I'll start my southern bell lessons now. 
Chicken-Andouille Gumbo From Southern Living 1 lb. andouille sausage. 1/2 cup peanut oil 3/4 cup all-purpose flour 1 large onion, chopped 1 red bell pepper, chopped 1 cup celery, sliced 2 cloves garlic, minced 2 tsp. Cajun seasoning 1/8 tsp. ground red pepper 48 oz. chicken broth 2 lbs. boneless chicken breasts rice

Cut the sausage into 1/4 inch thick slices, and cook over medium heat until browned, about 7 minutes. Set aside.

Heat oil in a large pot over medium heat, and then whisk in the flour. Whisk constantly for about 18 to 20 minutes. The mixture should turn a caramel color. Reduce heat to low and then whisk for another 2 minutes, until the mixture is a light chocolate color.

Increase heat to medium and stir in the onions, bell pepper, celery, and garlic cloves. Stir together for 3 minutes. 

Stir in the chicken broth, and then add the chicken and sausage. 

Bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes to 1 hour and 40 minutes, stirring occasionally. Once done, remove chicken and shred into large pieces with 2 forks. Return the chicken to the pot.
Serve over rice or roasted potatoes.

Enjoy!