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Gumbo with Chicken and Smoked Sausage (Emeril Lagasse's recipe) Recipe

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This recipe for Gumbo with Chicken and Smoked Sausage (Emeril Lagasse's recipe) is from The Sandella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp plus ½ cup vegetable oil
1 lb smoked sausage (Andouille or Kielbasa) cut into ½ inch pieces
4 lbs chicken (boneless,skinless) breasts or thighs
1 tbsp or more of Emeril's Essence (recipe below)
1 cup all purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1 tsp salt
¼ tsp cayenne
3 bay leaves
9 cups chicken stock or low sodium chicken broth
½ cup chopped green onions
2 tbsp chopped parsley
1 tbsp Filé powder
Cooked white rice (recipe below)

Emeril's Essence:
2½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme
Combine all ingredients and mix thoroughly

White Rice:
2 cups long grain white rice
4 cups water or chicken broth
1 tbsp unsalted butter
1½ tsp salt
1 bay leaf
Directions:
Directions:
In a large cast iron dutch oven or pot, heat 1 tbsp oil. Add sausage and cook until browned. Remove with slotted spoon onto paper towels and set aside. Season chicken with essence and add to pan. Cook in batches until browned, 5-6 minutes. Remove from pan and set aside to cool, then refrigerate until ready to use.

In the same pan, over medium heat, combine 1/2 cup oil and flour and stir slowly and constantly for 20 to 25 minutes to make a dark brown roux - the color of chocolate. Add the onions, celery and peppers to the roux and stir until wilted, about 4-5 minutes. Add the sausage, cayenne, and bay leaves and stir 2 more minutes. Stirring slowly, add the chicken stock, stirring until well combined. Bring the mixture to a boil, then reduce the heat to med-low and cook uncovered for 1 hour, stirring occasionally. Add the chicken to the pot and cook for another 1.5 hours, stirring occasionally. Skim off any fat that rises to the surface. Remove pot from the heat, remove chicken with a slotted spoon and shred after it's cooled a bit. Remove bay leaves. Return meat to gumbo, stir in green onions and file powder. Serve over rice.

Rice:
Combine all ingredients. Bring to a boil. Reduce heat to low and simmer for about 20 minutes or until all water is absorbed. Remove from heat and let it sit covered and undisturbed for 5 minutes. Fluff with fork, remove bay leaf, and serve.
Personal Notes:
Personal Notes:
This is a labor of love for sure. I pre-cut the chicken rather than putting whole pieces in. I serve it as chunks rather than shredded. This will help it cook a little faster too.

 

 

 

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