Chicken and Smoked Sausage Gumbo

Name: Chicken and Smoked Sausage Gumbo
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H30M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup vegetable oil; 1 cup all-purpose flour; 1 1/2 cups chopped onions; 1 cup chopped celery; 1 cup chopped bell peppers; 1 pound smoked sausage, such as andouille or 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 pound boneless chicken meat, cut into 1-inch chunks; 1 teaspoon Rustic Rub, recipe follows; 2 tablespoons chopped fresh parsley leaves; 1/2 cup chopped green onions; 1 tablespoon file powder; 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

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Level: Intermediate
Total: 3 hr 50 min

Prep: 20 min
Cook: 3 hr 30 min

Yield: 4 servings

Level: Intermediate
Total: 3 hr 50 min

Prep: 20 min
Cook: 3 hr 30 min

Yield: 4 servings

Ingredients

1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked sausage, such as andouille or 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 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub, recipe follows

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

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

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 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.