Chicken And Smoked Sausage Gumbo

Recipe Ingredients

1 cup	237ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped bell peppers
1 lb	454g / 16oz	Smoked sausage - cut 1/2" slices
		(such as Andouille or Kiebasa)
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
3		Bay leaves
6 cups	1422ml	Water
1 lb	454g / 16oz	Boneless chicken meat - cut 1" chunks
1 teaspoon	5ml	Rustic Rub - see * Note
2 tablespoons	30ml	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped green onions
1 tablespoon	15ml	File powder

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.

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 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 Rustic 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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