Variation on Emeril Lagasse's classic recipe. Made in 2005
4/10/2013 5:22:41 PM
Vegetable oil, 1 cup
All-purpose flour, 1 cup
Chopped onions, 1 1/2 cups
Chopped celery, 1 cup
Chopped bell peppers, 1 cup
Smoked sausage (such as andouille or kielbasa), 1 lb
Salt, 1 1/2 tsps
Cayenne, 1/4 tsp
Bay leaves, 3 leaves
Chicken broth, 6 cups
Boneless chicken meat, 1 lb
Rustic Rub, 1 tsp
Fresh parsley leaves, 2 Tbls chopped
Green onions, 1/2 cup chopped
File powder, 1 Tbls
Paprika, 8 Tbls
Cayenne, 3 Tbls
Freshly ground black pepper, 5 Tbls
Garlic powder, 6 Tbls
Onion powder, 3 Tbls
Salt, 6 Tbls
Dried oregano, 2 1/2 Tbls
Combine all the rub ingredients and store in an air-tight container.
Chopped onions, celery, bell peppers
Cut sausage crosswise into 1/2-inch slices
Cut chicken into 1-inch chunks
Chopped green onions
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.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the sausage, salt, cayenne, and bay leaves.
Continue to stir for 3 to 4 minutes.
Add the chicken broth.
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.
Skim off any fat that rises to the surface.
Remove from the heat.
Stir in the parsley, green onions, and file powder.
Remove the bay leaves and serve in deep bowls.
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