Chicken and Andouille Sausage Gumbo

Recipe courtesy of chef Emeril Lagasse

1 chicken (about 4 to 4 1/2 pounds), cut into 8 pieces, liver reserved for Dirty Rice
2 teaspoons Emeril's Original Essence
1 cup vegetable oil
1 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 bay leaves
3 quarts chicken broth
Dirty Rice, or steamed long-grain white rice
2 tablespoons chopped green onions or scallions (green part only)

Season the chicken with the Emeril's Essence.

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. Transfer to a platter and set aside.

Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are soft, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add the chicken and simmer for another hour.

Remove from the heat and remove the bay leaves. Skim off any oil that has risen to the surface.

Serve immediately ladled into soup bowls over Dirty Rice, or over steamed long-grain rice. Garnish with the green onions.

Yield: Makes 6 to 8 servings
 

Dirty Rice
3 tablespoons vegetable oil
1 pound chicken or duck livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Emeril's Original Essence
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley

In a large, heavy saute pan or pot, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. 2. Add the remaining tablespoon of oil, the onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, until soft, about 5 minutes. Add the stock and bay leaves, and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

Yield: 8 servings


Emeril's Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.