Photo: Chicken and Smoked Sausage Gumbo with White Rice Recipe
Ingredients
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
- 4 pounds chicken thighs, skin removed
- 1 tablespoon Essence or Creole seasoning, recipe follows
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon file powder
- White Rice, recipe follows
- Hot sauce
Directions
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf
In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
Uncover and fluff the rice with a fork. Discard the bay leaf and serve.
Yield: 7 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Inactive Prep Time: 5 minutes
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 139 reviews
By Morshale
Parker, CO
on February 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe! Growing up in Louisiana, we ate a lot of gumbo. Since moving to CO, I have done a pretty good job of making this for family and friends, and they love it. Rouxs are not hard... you just need to take your time and practice. It's kind of funny though, growing up I remember my grandmothers gumbo being thin, almost soup like. Between you and me, this one with its thicker base is much better :, but please don't tell her that.
By chrisandsherrit...
Dover, FL
on February 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
An incredible dish, with the complexity of flavor (from the roux necessary to impress me and my wife. She is already asking when I'll be making this again. One addition we made was to add a bag of frozen okra. This dish reminded us both of the gumbo we've had in NOLA. Thanks Emeril!
By sfc71
on February 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have never made a gumbo before and was a little intimidated about making the brown roux as i have never done that but it was well worth the time! This is a fabulous dish and i would recommend everyone make this at least once! Thank you for the recipe!!!!!
Read all 139 reviews