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Chicken, Ham and Smoked Sausage

Source of Recipe

internet


List of Ingredients

1 cup vegetable oil
1 cup all-purpose flour
11/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
1 quarts chicken stock, recipe follows
3 cups cooked Emerils'Chicken Chicken Stock and Meat
2 tablespoons chopped parsley
1/2 cup chopped green onions
File powder, accompaniment
Hot Sauce, optional



Recipe

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. 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, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.
Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Add the chicken and cook just until the chicken is heated through, about 5 minutes.
Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.