Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as Andouille or Kiebasa, cut crosswise into 1/2-inch slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups water
- 1 pound boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon Rustic Rub, recipe follows
- 2 tablespoons chopped parsley
- 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 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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By nana2bell
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great Gumbo! My family loved it and couldn't get enough. First time making Gumbo and it was fun. It will be something that will be a family favorite from now on!
By awible
Plantation, FL
on June 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used this as a base recipe and it was OK. A couple of points though: don't call it gumbo if it doesn't have okra. To me, that's part of the definition of the dish. Second - the seasoning defined here was not sufficient. Taste it as you go - you'll have to add a bunch more salt. Last... there was no talk of adding rice to the dish, which I think makes it classic gumbo.
By judyhutch
on August 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This may be Emeril's only recipe that doesn't call for 100 cloves of garlic, although the rub has garlic salt in it--add it if you want it! It is delicious gumbo, but as file is hard to find here in Indiana, I used okra to get the desired thickness. Either one works. It makes me homesick for Louisiana. If you've never made gumbo, try this, but remember, you can't walk away from the roux, or it's gonna burn! Don't stop stirring. Great recipe!!! My only complaint: it doesn't make enough! You're going to want more.
Read all 27 reviews