Chicken & Sausage Gumbo

It is 9 degrees outside. 9. I don’t even want to go outside! It’s too early to put alcohol in your coffee to warm your bones. What’s a girl to do? Gumbo of course. That will do the trick. This following recipe is by one of my favorite celebrity chefs, Chef Emeril Lagasse. I have made this gumbo numerous times, and it is alway a hit. While there are quite a few steps involved, it is not a hard dish to make. It will take you at least 3 hours to make, so don’t think this is a dish you should make on short notice. It is worth every second of the time you spend in the kitchen, and you will love, love, love it!

What you’ll need:

  • 1 pound boneless, skinless chicken thighs
  • 1 pound smoked sausage (I chose turkey kielbasa)
  • 1 cup canola oil
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne
  • 3 bay leaves
  • 6 cups chicken broth
  • 1 tsp Rustic Rub (recipe follows)
  • 1/2 cup green onion
  • 2 tbsp chopped fresh parsley
  • 1 tbsp file powder

Rustic Rub is a collection of seasoning by Emeril Lagasse. Make a small jar full, it’s a perfect flavor combo that you can use for many other dishes.

  • 8 tbsp paprika
  • 3 tbsp cayenne
  • 5 tbsp black pepper
  • 6 tbsp garlic powder
  • 3 tbsp onion powder
  • 6 tbsp salt
  • 2 1/2 tbsp dried oregano
  • 2 1/2 tbsp dried thyme

Combine the flour and oil in a large Dutch oven over medium heat. Stirring slowly and consistently for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add onions, celery and bell peppers and continue to stir for 5 minutes.

Add the sausage, salt, cayenne and bay leaves. Continue to stir for 4 minutes. Add chicken broth. Stir until roux and liquid are well combined. Season the chicken with with the rub and add to the pot.

Simmer for 2 hours. Skim off any fat that rises to the top. Remove from heat and stir in parsley, green onions and file powder. Remove the bay leaves and serve hot in deep bowls with (or without) rice.

Bon Appéit!

For more recipes by Emeril Lagasse click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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