Prep 3 hrs
Cook 30 mins
Recipe courtesy Emeril Lagasse, 2005
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1⁄2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1 lb smoked sausage, such as andouille or 1 lb 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 lb boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon cajun seasoning
- 2 tablespoons chopped fresh parsley leaves
- 1⁄2 cup chopped green onion
- 1 tablespoon 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.
My hubby couldn't stop eating this. I did omit the salt & reduced the cayenne in the recipe, but followed the rest (for the most part) per the directions. I used jarred roasted red peppers because that's what I had. I also did not have the file powder, but will try it next time. I had purchased some andouille sausage and wanted to try something I hadn't made in a while. This was perfect.
It was pretty quick to come together after the roux was done (and some chopping, but so worth it). I served the finished dish over cooked white rice with "Favorite Cornbread" on the side. Yummy!