Emeril Lagasse's Chicken And Smoked Sausage Gumbo Recipe

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Servings: 1

Ingredients

Directions

  1. 1. Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 min, make a dark brown roux, the color of chocolate.
  2. 2. Add in the onions, celery, and bell peppers and continue to stir for 4 to 5 min, or possibly till wilted. Add in the sauage, salt, cayenne, and bay leaves.
  3. Continue to stir for 3 to 4 min. Add in the water. Stir till the roux mix and water are well combined. Bring to boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  4. 3. Season the chicken with the rub and add in to the pot. Simmer for 2 hrs.
  5. 4. Skim off any fat which rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file pwdr.
  6. 5. Remove the bay leaves an serve in deep bowls.
  7. Makes 4 servings

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