BLUE-EYED CAJUN GIRL'S CHICKEN AND SAUSAGE GUMBO

BLUE-EYED CAJUN GIRL'S CHICKEN AND SAUSAGE GUMBO image

Yield Serves 8

Number Of Ingredients 25

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1 cup refined sunflower oil (or any vegetable oil that can stand high heat)
1 cup white (preferrably bleached) flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock (Imagine is my favorite brand - found in the health food section of your grocery store)
2 bay leaves
2 teaspoons Emeril's Rustic Rub - see note below
1 teaspoon dried thyme leaves
Salt and black pepper to taste
2 pounds of bone-in skin-on chicken thighs
2 pounds andouille or smoked sausage sliced into 1 inch coins
1 bunch scallions (green onions), tops only, chopped
2/3 cup chopped parsley
Emeril's Rustic Rub - this makes a batch large enough to make several batches of gumbo!
4 Tablespoons paprika
1 ½ Tablespoons cayenne
2 ½ Tablespoons black pepper
3 Tablespoons garlic powder
1 ½ Tablespoons onion powder
3 Tablespoons salt
1 ¼ Tablespoons dried oregano
1 ¼ Tablespoons dried thyme
4 cups cooked rice

Steps:

Generously season the chicken with salt, pepper and Emeril's Rustic Rub, and brown a few pieces at a time, on medium high heat, in 1TBS of oil in a large fry pan, then transfer to a plate and set aside. Next, brown the sausage in batches on medium high heat, in 1TBS of oil in the same fry pan, transfer to a plate and set aside. In a heavy stock pot, heat the oil and cook the flour in the oil over medium- high heat stirring constantly (if the oil starts to smoke, take the pot off the heat, keep stirring until the smoking stops, then put the pot back on the heat and keep stirring) until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun style roux (or if you like a lighter tasting roux, it's done when it is the color of peanut butter). Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 to 6 minutes, till the vegetables are tender. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 2 ½ hours on medium heat, skimming fat off the top as needed. Take chicken out and debone it, discard bones and skin, shred chicken into medium sized chunks. Discard bay leaves. Serve over rice and sprinkle scallions and parsley on top. Serve with lots of hot, GOOD quality French bread.