Yield:
4 servings
Level:
Easy

Ingredients

Directions

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 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.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Matt Iaria

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Smoked Salmon

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking