Tuesday, September 13, 2011
Chicken and Smoked Sausage Gumbo
A delicious and comforting gumbo for those rainy days... a classic Cajun dish with a poultry twist (for those not seafood lovers).
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 tspn. salt
1/4 tspn. cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 tspn. Rustic Rub (or any cajun rub you have)
2 Tbsp. chopped fresh parsley leaves
1/2 cup chopped green onions
1 Tbsp. file powder
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 with rice on the side (or middle.)
** Rustic Rub:
8 Tbsp. paprika
3 Tbsp. cayenne
5 Tbsp. freshly ground black pepper
6 Tbsp. garlic powder
3 Tbsp. onion powder
6 Tbsp. salt
2 1/2 Tbsp. dried oregano
2 1/2 Tbsp. dried thyme
Combine all ingredients and store in an air-tight container.
Source: Recipe Courtesy of "Emeril Lagasse - 2005"