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