Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped peppers
- 1 pound smoked sausage, for example 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, reduce 1-inch chunks
- 1 teaspoon Rustic Rub, recipe follows
- two tablespoons chopped fresh parsley leaves
- 1/2 cup chopped eco-friendly onions
- 1 tablespoon file powder
Directions
Combine the oil and flour inside a large surefire or enameled surefire Nederlander oven over medium heat. Stirring gradually and also for 25 to 25 minutes, create a brownish roux, the colour of chocolate. Add some onions, celery, and peppers and then stir for four to five minutes, or until wilted. Add some sausage, salt, cayenne, and bay leaves. Still stir for three or four minutes. Add some chicken broth. Stir before the roux mixture and water are very well combined. Provide a boil, then reduce heat to medium-low. Prepare, uncovered, stirring from time to time, for one hour.
Season the chicken using the rub and increase the pot. Simmer for just two hrs. Skim off any fat that increases towards the surface. Remove in the heat. Stir within the parsley, eco-friendly onions, and file powder. Take away the bay leaves and serve in deep bowls.
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground pepper