1 Cup Vegetable Oil
1 Cup All Purpose Flour
1 1/2 Cups Chopped Onions
1 Cup Chopped Celery
1 Cup Chopped Red and Green Bell Peppers
1 1/2 Pounds Smoked Sausage, cut into 1/2 cubes
1 1/2 Teaspoons of Kosher Salt
1/8 to 1/4 Teaspoon Cayenne Pepper
3 Large Bay Leaves
6 Cup of Chicken Stock, remember homemade is best! Warmed to just below a simmer
1 to 1 1/2 Pound of Boneless Chicken Meat, white and dark is fine
1 Teaspoon of Emeril Lagasse's Rub
2 Tablespoons Fresh Chopped Parsley
1/2 Cup Chopped Green Onions
1 Tablespoon File Powder.
Emeril Lagasse's Rub
8 Tablespoons Sweet Paprika
3 Tablespoons Cayenne Pepper
5 Tablespoons Freshly Ground Pepper
6 Tablespoons Garlic Powder
3 Tablespoons Onion Powder
6 Tablespoons of Kosher Salt
2 1/2 Tablespoons Dried Oregano
2 1/2 Tablespoons Dried Thyme
Mix together and store the rest in an air tight container
Step 1: A little bit of work will pay off for this wonderful dish.
Step 2: Combine the oil and flour in a large enameled cast iron Dutch oven and over medium heat. Stirring slowly and constantly for about 20-25 minutes, making a dark brown roux. The color should be between peanut butter and chocolate. Not as light as peanut butter and not as dark as dark chocolate. Add the onions, celery and bell peppers and continue to cook for a few more minutes. Add the sausage, salt, cayenne and bay leaves. Continue to cook for about 10-minutes. Add the chicken stock. Stir the roux mixture and stock until they are well combined. Bring to a boil and reduce heat to medium low. Cook uncovered for 1-hour, stirring occasionally.
Step 3: Season the chicken with the rub and add to the pot. Simmer for 2-hours. If there is any fat, skim off. Remove from heat and stir in parsley, green onions and file power. Remove the bay leaves and serve with white rice.
Step 4: Note: I you like, you can add shrimp at the very end. Do not cook shrimp too long or they will become rubbery.
Step 5: Note 2: I use Smart Balance oil in place of Vegetable Oil. I think its works just as good and is much healthier for you.