Ingredients
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound smoked sausage, for example andouille or kielbasa, cut crosswise 1/2-inch thick pieces
- 4 pounds chicken thighs, skin removed
- 1 tablespoon Essence or Creole seasoning, recipe follows
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup chopped eco-friendly onions
- two tablespoons chopped parsley leaves
- 1 tablespoon file powder
- White-colored Grain, recipe follows
- Hot sauce
Directions
Inside a large enameled surefire Nederlander oven or large pot, heat 1 tablespoon from the vegetable oil over medium-high temperature. Add some sausage and prepare until well browned, 8 minutes. Take away the sausage having a slotted spoon and drain in writing towels. Put aside.
Season the chicken using the Essence and include batches towards the fat residing in the pan. Prepare over medium-high temperature until well browned, five to six minutes. Take away the chicken in the pan, let awesome, after which refrigerate until available.
Combine the rest of the 1/2 cup oil and also the flour within the same Nederlander oven over medium heat. Prepare, stirring gradually and also for 25 to 25 minutes, to create a brownish roux, the colour of chocolate .
Add some onions, celery. and peppers and prepare, stirring, until wilted, four to five minutes. Add some reserved sausage, salt, cayenne, and bay leaves, stir, and prepare for just two minutes. Stirring, gradually add some chicken stock, and prepare, stirring, until well combined. Bring the mix to some boil. Lessen the heat to medium-low and prepare, uncovered and stirring from time to time, for one hour.
Add some reserved chicken towards the pot and simmer for 1 1/2 hrs, skimming off any fat that increases towards the surface.
Take away the pot in the heat. Utilizing a slotted spoon, take away the chicken thighs in the gumbo and put on the cutting board to awesome slightly. Remove and discard the bay leaves. Pull the chicken meat in the bones and shred, discarding the bones and skin. Return the meat towards the gumbo and stir within the eco-friendly onions, parsley, and file powder.
Spoon grain into the foot of deep bowls or large cups and ladle the gumbo on the top. Serve, passing hot sauce quietly.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
two tablespoons salt
two tablespoons garlic clove powder
