JoenDeb Recipes


10-12 servings



total time


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


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



total time
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