Photo: Chicken and Smoked Sausage Gumbo Recipe
Ingredients
- 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 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups chicken broth
- 1 pound boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon Rustic Rub, recipe follows
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup chopped green onions
- 1 tablespoon file powder
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 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.
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
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By dpearl49_12677055
Essex, 45
on February 17, 2013
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This is an easy recipe with a flavor that tastes like it came from an expert chef. Oh, that's right it did. Although this fantastic gumbo recipe came from probably the best chef in the world, even someone like me, inexperienced with no formal training, can make this chicken gumbo and love every minute of it. I was snowed in for 3 days and wanted to do some creative cooking. This not only was fun but the end result tasted great. One thing, do not turn your back on the initial steps for even a second. Once you start the process of making the roux never stop stirring and keep your concentration on the task at hand. Really fantastic! Thank you Emeril.
By marciaeasterlin...
Mechanicsville, VA
on January 29, 2013
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If you are looking for an outstanding, authentic gumbo, this is the one. Very reasonable price wise to prepare and fool proof roux. The secret to the roux is to not leave the range for a single minute! Believe me, the result is worth 20 minutes of your time.
I did not have any file powder, so instead added okra, which completely broke down and thickened beautifully. I prepared the dish holding the chicken in reserve and simmered on my professional range for several hours, then added the reserved browned chicken (I used boneless chicken thighs a couple of hours before serving.
I prepared this for a dinner party for 8 serious foodies and the results were outstanding! My menu was rounded out with bread pudding for a classic finish. As a matter of fact, I am repeating this menu for a different group of friends tomorrow- and I don't usually repeat menus!
If I could, I would give this one 10 stars.
By Monty24
New York, NY
on December 18, 2012
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Very time consuming (that darn dark roux but even as I stood over the stove I knew it would be worth it. I'm not from Louisiana but I have been there and I have had gumbo made by friends who are natives and this recipe was great! If your roux burned after you put in the veggies then the heat was probably up to high...I know I'm always tempted to turn up the flame just to get the roux done but it takes time and patience and will never let you down when you do it right.
Read all 92 reviews