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Chicken and Smoked Sausage Gumbo Print Email


Dark and sultry, this gumbo is favored by the prairie Acadians who live in the Evangeline and Acadia parishes.

1 cup vegetable oil
1 cup flour
1 1/2 cup chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille sausage, cut into 1/2 inch slices
1 1/2 tsp. salt
1/4 tsp. cayenne
3 bay leaves
6 cups water
1 lb. bnlss. Chicken, cut into 1/2 inch chunks
1 tsp. Rustic Rub
2 Tbs. chopped parsley
1/2 cup chopped green onions
1 TBS file powder

Combine the oil and flour in a large cast iron, enameled cast iron or Dutch oven over medium heat. Stirring slowly and constantly for 20-25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours longer.

Skim off any fat that rises to the surface. Remove from heat, stir in the parsley green onions and file powder. Remove the bay leaves and serve in deep bowls. - Emeril Lagasse and Marcelle Bienvenu
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