Emeril's Big Game Gumbo| Emeril Lagasse

SERVE A TASTE OF NEW ORLEANS CUISINE AT HOME WITH EMERIL’S CHICKEN AND ANDOUILLE SAUSAGE. THIS HEARTY AND DELICIOUS GUMBO IS PACKED WITH FLAVOR AND GREAT FOR PARTIES, TAILGATING, OR DINNER TONIGHT!

CHICKEN AND SAUSAGE GUMBO
SERVES 6

1 cup vegetable oil
1 cup flour
3 onions, chopped
2 ribs celery, finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons minced garlic
Coarse salt
1/2 teaspoon cayenne
2 to 3 bay leaves
4 boneless, skinless medium chicken breasts, cut into bite-size pieces
Emeril’s Creole Essence Seasoning (recipe follows)
1 1/2 pounds smoked sausage, preferably andouille, sliced crosswise
8 cups chicken stock, homemade or store-bought
Cooked white rice, for serving
1 bunch scallions, thinly sliced
1/3 cup chopped fresh parsley leaves
File, for serving (optional)
In a large, heavy-bottomed Dutch-oven, heat oil over medium-high heat; whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate. (The timing here will vary depending on your cooktop as well as the pan you are using; the most important thing is to not let any portion of the roux scorch, and to stir constantly until you've reached the desired color.)
Add onions, celery, bell pepper and minced garlic, and cook over medium-high heat, stirring frequently, until vegetables have softened, 5 to 7 minutes.
Season chicken with Essence and add to the Dutch-oven. Cook, stirring occasionally, until cooked through, about 10 minutes. Add stock and cook, stirring occasionally, until it comes to a boil. Reduce to a simmer, cover, and cook for 1 ½ hours. Taste and adjust seasoning with salt and cayenne.
Serve in large shallow bowls topped with a heaping spoonful of white rice. Garnish each with scallions, parsley, and ¼ teaspoon file, if desired.
 
EMERIL’S CREOLE ESSENCE SEASONING
MAKES 2/3 CUP

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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