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Emeril's Chicken and Sausage Gumbo *

Source of Recipe


Emeril Lagasse



List of Ingredients



• 1 cup vegetable oil
  
• 1 cup flour
  
• 1 ½ cups chopped onion
  
• 1 cup chopped celery
  
• 1 cup chopped bell peppers
  
• 1 pound andouille or kielbasa, cut into ½-inch slices
  
• 1 ½ teaspoons salt
  
• ¼ teaspoon cayenne
  
• 3 bay leaves
  
• 6 cups water
  
• 1 pound boneless chicken, cut into ½-inch chunks
  
• 1 teaspoon Rustic Rub
  
• 2 tablespoons chopped parsley
  
• ½ cup chopped green onion
  
• 1 tablespoon filé powder
  






Instructions



1. 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 (should be the color of chocolate).
   
   
2. 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.
   
   
3. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for one hour.
   
   
4. Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours longer.
   
   
5. Skim off any fat that rises to the surface.
   Remove from heat; stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls.