Chicken and Sausage Gumbo

Okay.  If you don't love this recipe, I seriously think there might be something wrong with you!  Just kidding.  But it IS good.  Gumbo is a dish that originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the "holy trinity"). Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally contains shellfish. Cajun gumbo varies greatly, but often has a dark roux with either shellfish or fowl, but not together. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw and it is the official dish of the state of Louisiana.  This dish also hails from Emeril Lagasse's Louisiana: Real and Rustic cookbook.  Emeril states "This chicken and sausage gumbo is dark and sultry.  It is favored by the prairie Acadians who live in Evangeline and Acadia parishes.  They celebrate Mardi Gras by gathering the ingredients on horseback.  They gallop from farmhouse to farmhouse, then rendezvous back in town to cook this gumbo.  Serve it with steamed rice."  I didn't share this dish at the potluck.  My family got to savor every bit.  Although I DO love a good seafood gumbo, I chose to grab some fresh andouille at Central Market, cook it up, and use it for this dish.  And I cheated on the roux a bit....you can make it according to the recipe, which takes some time and patience, or use a pre-made roux such as Kary's Roux.  Out of the ones I have tried, this one is the one that I like best.  I like a nice, dark roux.  Whichever route you choose to take, I'm sure it will be delicious!  Enjoy!

Chicken and Sausage Gumbo

• 1 cup vegetable oil
• 1 cup flour 
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch thick slices (or fresh andouille, cooked, and then sliced)
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 6 cups water
• 1 pound boneless chicken meat, cut into 1-inch cubes
• 1 teaspoon Rustic Rub (see below)
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions
• 1 tablespoon filé powder
• Cooked rice

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.  (Or use 1/2 jar of the pre-made roux and slowly dissolve it into the water).  If using the pre-made roux, in a separate skillet, add the onions, celery, and bell peppers into a small amount of vegetable oil and continue to stir for 4 to 5 minutes, or until wilted.  If making the roux from scratch, add the vegetables directly to the roux.  Add the vegetables to the pot of water and roux.  Add the sausage, salt, cayenne, and bay leaves.  Continue to stir for 3 to 4 minutes.  Add the water (if haven't done so already).  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 filé powder.  Remove the bay leaves and serve in deep bowls with a scoop of rice on top.

*Rustic Rub is one of Emeril's blends of spices.  You can probably find it in a bottle in the grocery store or even find the recipe online to make it yourself.  It is a mixture of paprika, cayenne, freshly ground black pepper, garlic powder, onion powder, salt, dried oregano, and dried thyme.