Chicken & smoked sausage gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | vegetable oil |
| 1.00 | cup | flour |
| 1½ | cup | chopped onions |
| 1.00 | cup | chopped celery |
| 1.00 | cup | chopped bell peppers |
| 1.00 | pounds | smoked sausage; cut 1/2 slices |
| 1 | (such as andouille or kiebasa) | |
| 1½ | teaspoon | salt |
| ¼ | teaspoon | cayenne pepper |
| 3.00 | bay leaves | |
| 6.00 | cup | water |
| 1.00 | pounds | boneless chicken meat; cut 1 chunks |
| 1.00 | teaspoon | rustic rub; see * note |
| 2.00 | tablespoon | chopped parsley |
| ½ | cup | chopped green onions |
| 1.00 | tablespoon | file powder |
Directions
* Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection.
Combine the oil and flour in a large cast-iron or enameled cast-iron 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 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 1 hour. Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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