Ingredients: |
Ingredients: 1 T plus 1/2 cup vegetable oil
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise 1/2" thick pieces
4 lbs. chicken thighs, skin removed
1 T Essence or Creole seasoning, recipe follows
1 c all-purpose flour (This is for the roux, but I use roux in a jar)
2 c chopped onions
1 c chopped celery
1 c chopped bell peppers
1 tsp salt
1/4 tsp cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
|
Directions: |
Directions:In a large cast iron Dutch oven or large pot, heat 1 T of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside. Season the chicken with Emeril's Essence (or your favorite seasoning) and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned only (not until it is done), about 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use. Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate. (I have NEVER had success making my own roux. I usually cheat and by roux in a jar. I can always find it at Wal-Mart. I use about 2 tbsp or so.) Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves. Stir and cook for 2 minutes. While stirring, slowly add the chicken stock and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve with hot sauce on the side. |
This recipe for Chicken and Smoked Sausage Gumbo is from