Ingredients: |
Ingredients: 1 tbsp. plus 1/2 c. vegetable oil
1 lb. smoked sausage, suck as Andouille or kielbasa, cut crosswise 1/2" thick pieces
4 lbs. chicken thighs, skin removed
1 tbsp. Essence or Creole seasoning
1 c. all-purpose flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped bell peppers
1 tsp. salt
1/4 tsp. cayenne
3 bay leaves
9 c. chicken stock or canned low-sodium chicken broth
1/2 c. chopped green onions
2 tbsp. chopped parsley leaves
1 tbsp. file powder
cooked white rice
hot sauce
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Directions: |
Directions:In a large enameled cast iron Dutch oven or large pot, heat 1 tbsp. 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 the Essence and in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Combine the remaining 1/2 c. 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.
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. 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 ones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in green onions, parsley and the file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side. |
This recipe for Chicken and Smoked Sausage Gumbo with White Rice (Emeril Lagasse) is from