GMA Recipe: Chicken and Andouille Sausage Gumbo

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Chicken and Andouille Sausage Gumbo
From chef and author Emeril Lagasse
May 23, 2003

Best served with Emeril's Dirty Rice!

Ingredients
Chicken and Andouille Sausage Gumbo

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)

Directions

1. Season the chicken with the Emeril's Essence.

2. 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.

3. 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.

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

5. 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

Recipe courtesy of chef Emeril Lagasse, copyright 2003