Chicken And Smoked Sausage Gumbo
Recipe Number: 1267
Contributor: Anonymous
Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
1 cup vegetable oil
1 cup flour
1 1/2 cup 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
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3 bay leaves
6 cups water
1 lb. boneless chicken, cut into 1/2 inch chunks
1 tsp. Rustic Rub* (recipe below)
2 tbs. chopped parsley
1/2 cup chopped green onions
1 tbs. fil? powder
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| Cooking
Instructions: |
Combine the oil and flour in a large cast iron, enameled cast iron or Dutch oven, over medium heat. Stirring slowly and constantly for 20-25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery and bell peppers and continue to stir for 4-5 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 rub and add to the pot. Simmer for 2 hours longer.
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.
Rustic Rub
The secret to Louisiana cooking is in the spices. Every Louisiana kitchen, be it Mama's or the local butcher shop, is stocked with a personal spice blend. This one has a nice rustic flavor and can be used for all manners of cooking.
8 tbsp. paprika
3 tbs. cayenne
5 tbs. fresh ground black pepper
6 tbs. garlic powder
3 tbs. onion powder
6 tbs. salt
2 1/2 tbs. dried oregano
2 1/2 tbs. dried thyme
Combine all the ingredients in a mixing bowl. Can be stored in an airtight container in your cupboard for up to 3 months. |
| Additional
Comments: |
| -- Excerpted from "Louisiana Real and Rustic" by Emeril Lagasse and Marcelle Bienvenu |
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