JoenDeb Recipes
Gumbo
10-12 servings
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temps totalIngrédients
3cups Vegetable Oil
3 cupsAll Purpose Flour
4 1/2 cupsChopped Onions
3 cups Chopped Celery
3 cups Chopped Red Bell Peppers
3 lbs Andouille Sausage (cut into 1/2 " slices)
4 1/2 teaspoons Salt
3/4 teaspoons Cayenne Pepper
9 Bay Leaves
18 cups Chicken Stock (144oz)
3 lbs Boneless Skinless Chicken Thighs Cut into 2" Cubes
3 teaspoons Emeril's Rustic Rub (Recipe Below)
6 tablespoons Chopped Fresh Parsley Leaves
1 1/2 cups Chopped Green Onions
3 tablespoons File powder
Instructions
1. In a extra large pot over medium heat combine oil and flour and stir continually for 15 to 20 minutes to make a chocolate color roux.
2. Add onions, celery, and bell peppers and continue to stir for 4 to 5 minutes until wilted.
3. Add sausage, salt, cayenne, and bay leaves and continue to stir for 3 to 4 minutes.
4. Add chicken stock and stir until it is well combined. Bring to a boil, then reduce heat to a medium low and cook uncovered for 1 hour, stirring occasionally.
5. Season the chicken with the rub and add to pot. Simmer an additional 2 hours. Remove from heat and stir in parsley, green onion, and file powder. Remove bay leaves and serve.
Rustic Rub : mix together and store in air tight container
8 tablespoons paprika.
3 tablespoons onion powder
3 tablespoons cayenne pepper
6 tablespoons salt
5 tablespoons fresh ground pepper.
2 1/2 tablespoons oregano
6 tablespoons garlic powder
2 1/2 tablespoons dried thyme
10-12 servings
portions-
temps total