I wanna make a gumbo.
I am thinking okra, tomato, celery, garlic, powdered onion, chicken & sausage.
Use the sausage for flavor but not actually eat it.
My hangup is I don't wanna make chicken and sausage soup. Any ideas as for as thickening? I know I can get the flavors...oh and of course filet which does thicken some. What do you think about the potato puree? Use one pack and slowly adding the broth till the right consistency...do you think that would work without changing the flavor.
The other issue
is how NOT to have potato salad with it? LOL just teasing I wouldn't but sure would be nice!