Yield: 1 servings
|1 cup||Vegetable oil|
|1½ cup||Chopped onions|
|1 cup||Chopped celery|
|1 cup||Chopped bell peppers|
|1 pounds||Smoked sausage; such as andouille|
|; or kielbasa, cut|
|; crosswise into 1/2|
|; inch slices|
|1 pounds||Boneless chicken meat cut into 1-inch|
|1 teaspoon||Rustic Rub|
|2 tablespoons||Chopped parsley|
|½ cup||Chopped green onions|
|1 tablespoon||File powder|
1. 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.
2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sauage, 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 boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
3. Season the chicken with the rub and add to the pot. Simmer for 2 hours.
4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
5. Remove the bay leaves an serve in deep bowls.
Makes 4 servings
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.