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Chicken and Sausage Gumbo *

Source of Recipe

Emeril Lagasse


List of Ingredients

◦  1 cup vegetable oil
◦  1 cup all-purpose flour
◦  1 ½ cups chopped onions
◦  1 cup chopped celery
◦  1 cup chopped bell peppers
◦  1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into ½-inch slices
◦  1 ½ teaspoons salt
◦  ¼ teaspoon cayenne
◦  3 bay leaves
◦  6 cups chicken broth
◦  1 pound boneless chicken meat, cut into 1-inch chunks
◦  1 teaspoon Rustic Rub (recipe follows)
◦  2 tablespoons chopped fresh parsley leaves
◦  ½ cup chopped green onions
◦  1 tablespoon filé powder


Recipe

Combine the oil and flour in a large Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours longer. Skim off any fat that rises to the surface. Remove from the heat; stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls.

Makes 4 servings



Rustic Rub:

◦  8 tablespoons paprika
◦  3 tablespoons cayenne
◦  5 tablespoons freshly ground black pepper
◦  6 tablespoons garlic powder
◦  3 tablespoons onion powder
◦  6 tablespoons salt
◦  2 ½ tablespoons dried oregano
◦  2 ½ tablespoons dried thyme

Combine all the ingredients in a mixing bowl. Blend well. (The seasoning mix can be stored in an airtight container in your spice cabinet for up to three months.)

Makes 2 cups