Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or
Kielbasa, cut crosswise into 1/2-inch slic
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat -- cut into 1" chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
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 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.
