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Emeril's Chicken & Sausage Gumbo

Source of Recipe


Emeril Lagasse / Marcelle Bienvenu






List of Ingredients



• 1 cup vegetable oil
  
• 1 cup flour
  
• 1-1/2 cups chopped onions
  
• 1 cup chopped celery
  
• 1 cup chopped bell peppers
  
• 1 lb. Andouille or Kielbasa, cut into 1/2-inch slices
  
• 1-1/2 tsp salt
  
• 1/4 tsp cayenne
  
• 3 bay leaves
  
• 6 cups water
  
• 1 lb. boneless chicken, cut into 1/2-inch chunks
  
• 1 tsp Rustic Rub (see recipe under Cajun & Creole category)
  
• 2 Tbsp chopped parsley
  
• 1/2 cup chopped green onions
  
• 1 Tbsp file 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. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for one hour.
   
   
3. Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours longer.
   
   
4. Skim off any fat that rises to the surface. Remove from heat; stir in the parsley, green onions, and file powder.
   
   Remove the bay leaves and serve in deep bowls.