Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 c. Vegetable oil
- 1 c. Flour
- 1 1/2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced bell peppers
- 1 lb Smoked sausage, such as andouille or possibly kielbasa, cut crosswise into 1/2 inch slices
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne
- 3 x Bay leaves
- 6 c. Water
- 1 lb Boneless chicken meat cut into 1-inch chunks
- 1 tsp Rustic Rub
- 2 Tbsp. Minced parsley
- 1/2 c. Minced green onions
- 1 Tbsp. File pwdr
Direcciones
- 1. Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 min, make a dark brown roux, the color of chocolate.
- 2. Add in the onions, celery, and bell peppers and continue to stir for 4 to 5 min, or possibly till wilted. Add in the sauage, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 min. Add in the water. Stir till the roux mix and water are well combined. Bring to boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- 3. Season the chicken with the rub and add in to the pot. Simmer for 2 hrs.
- 4. Skim off any fat which rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file pwdr.
- 5. Remove the bay leaves an serve in deep bowls.
- Makes 4 servings
