Chicken and Smoked Sausage Gumbo

A deep, dark-roux Louisiana gumbo of chicken and andouille sausage served over steamed rice.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 pound andouille or smoked sausage, cut into 1/2-inch slices
• 1 1/2 pounds boneless chicken thighs, cut into chunks
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 3 bay leaves
• 6 cups chicken stock
• 1 tablespoon minced garlic
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon cayenne pepper
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh parsley
• 4 cups cooked white rice, for serving

Directions

1. In a large heavy pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is a deep chocolate-brown color, 20 to 30 minutes. Do not let it burn.
2. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 5 minutes.
3. Stir in the sausage and cook for 5 minutes. Season the chicken with the Essence and add it to the pot along with the bay leaves; cook for 5 minutes.
4. Slowly add the chicken stock, stirring constantly. Bring to a boil, then reduce to a simmer.
5. Add the garlic, salt, and cayenne. Simmer uncovered, skimming any fat from the surface, for about 1 1/2 hours, until the gumbo is thickened and flavorful.
6. Remove the bay leaves. Stir in the green onions and parsley and adjust the seasoning to taste.
7. Serve in bowls over steamed white rice.

Notes

Emeril Lagasse’s classic gumbo; the long-cooked dark roux is the soul of the dish.