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Chicken and Sausage Gumbo

Source of Recipe


Emeril Lagasse



List of Ingredients



• 1 cup vegetable oil
  
• 1 cup flour
  
• 1-1/2 cups chopped onions
  
• 1 cup chopped celery
  
• 1 cup chopped bell pepper
  
• 1 pound andouille or Kielbasa, sliced into 1/2-inch slices
  
• 1-1/2 tsp salt
  
• 1/4 tsp cayenne
  
• 3 bay leaves
  
• 6 cups water
  
• 1 pound boneless chicken, cut into 1/2-inch chunks
  
• 1 tsp Rustic Rub (recipe follows)
  
• 2 Tbsp chopped parsley
  
• 1/2 cup chopped green onions
  
• 1 Tbsp 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 (the 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. Add the water. Stir until roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
   
   
3. Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours longer. 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, with hot cooked rice.
   
   Makes 6 to 8 servings.
   
   .............
   
   Rustic Rub
   
   8 Tbsp paprika
   3 Tbsp cayenne
   5 Tbsp ground black pepper
   6 Tbsp garlic powder
   3 Tbsp onion powder
   6 Tbsp salt
   2-1/2 Tbsp oregano
   2-1/2 Tbsp thyme
   
   Combine all ingredients in a mixing bowl. (Can be stored in an airtight container in your cupboard for up to 3 months.)