24 February 2009

Chicken & Sausage Gumbo

In honor of Fat Tuesday, I made my very first Gumbo tonight. It was simpler than I expected, although I should have cooked the roux longer and to a deeper color. Fortunately, Hubby and my parents loved it, so I'll be able to make it again to get it just right! I served it over brown rice (cooked in chicken broth) and the biscuits from last night.

Chicken & Sausage Gumbo
adapted from Emeril @
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped carrots
1 cup chopped bell peppers
1 pound Andouille sausage, cut crosswise into 1/2-inch slices
1 teaspoon salt
1/4 teaspoon chipotle powder
3 bay leaves
4-6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows

Rustic Rub
adapted from Emeril @
1 tablespoons paprika
1/3 tablespoon chipotle powder
1 tablespoon freshly ground white pepper
1 tablespoon salt
1/2 tablespoon cumin
1/3 tablespoon dried oregano
1/3 tablespoon dried thyme
Combine all ingredients and store in an air-tight container.

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the carrots 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 broth. Stir until the roux mixture and water are well combined. Add chopped chicken and Rustic Rub. Bring to a boil, then reduce heat to low. Cook, uncovered, stirring occasionally, for 2 hours. Remove bay leaves. Serve over brown rice.