Emeril Lagrasse's recipe.
This is very much the way I learned to make it. I have to admit that when I make gumbo, I don't really use a recipe. But if I did, this would be the one.
INGREDIENTS
- 1 recipe Rich Chicken Stock, with reserved chicken meat
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 3 medium onions, chopped
- 2 ribs celery, finely chopped
- 3 tablespoons minced garlic
- 1 green bell pepper, seeded and finely chopped
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1 tablespoon Tony Checere's Creole seasoning or more..to taste.
- 1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
- 1 1/2 teaspoons salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 bunch green onions, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- Cooked white rice, for serving
- Louisiana hot sauce, for serving
- Filé powder, for serving (optional)
Boil a chicken until done. Remove chicken and debone it into chunks. Reserve broth and let it cool.
Make your roux in the microwave until it is dark brown, the color of milk chocolate.
Transfer to your cast iron pot.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. (Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Check water level to make sure it is at the thickness you prefer.
Add the chicken to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
DIRE
Make the
