Chicken and Smoked Sausage Gumbo

As I think back to when I started to really enjoy food and really began to appreciate the art of cooking, I think about the times when I would watch the Food Network with my parents as a little kid. I was amazed and intrigued by the Iron Chef Series, where numerous asian chefs would battle daily trying their best to exhibit their culinary skills in a modern yet traditional manner. To be honest, I think my parents really just watched it because there were asian chefs on the show (go figure). But that show really started my love for the Food Network, and food in general!

I began watching other Food Network shows and it turned out that Emeril Lagasse was my most favorite chef (besides Yan on Yan Can Cook) of all time. Not only did his dishes look absolutely delicious, his 'BAM' additions were always hilarious to me as a little kid.

So thinking about it now, I am really surprised that I haven't even thought about trying one of his recipes until now!

Emeril, sadly no longer on the Food Network, now has reruns playing on the Food Channel! I was really excited last week watching him again, and it definitely did bring back memories. It thus inspired me to try one of his dishes for the week! This week, I made his Chicken and Smoked Sausage Gumbo. Yum. Recipe follows:

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1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning (this is one of Emeril's own seasoning combinations)

1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice

Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

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Alright, so obviously. I made some tweaks. First off, this recipe says it serves 6-8 individuals (making 6-8 cups). Being that it is just me and Zeus (and Zeus can't even eat this) I thought I'd cut down the recipe in half. Secondly, I used turkey kielbasa in hopes of making the dish a little bit healthier (you can also add chicken breasts instead of chicken thigh if you are trying to be good). The best tweak to this recipe, however, had to be my replacement of okra (2 cups) for the file powder! So, I have never used file powder and am not sure how it tastes, but I do know that it was meant to serve as a thickening agent for the gumbo. I was a bit nervous and anxious when it came time to go to the grocery store and look for this spice, but I quickly thought that Okra would do an even better job- and boy did it do an amazing job!

Okra, is one of my most absolute favorite vegetables. I am surprised that a lot of individuals up North have never heard of/had okra, but okra is DELICIOUS! Used sometimes, in Burmese cooking, I have been exposed to Okra alot since I was a kid and I love it so much! The okra in this dish gave it that thick consistency while adding it's own flavor and texture to the gumbo. I'm sure the file powder would've been great, but I didn't miss it at all!

After cutting the recipe in half, the recipe still made plenty. The flavor of the dish is incredible and I am growing quite partial to southern cooking! Plenty of flavor (and thanks to the hot sauce, your ability to control the heat) this dish is a definite must try!

Although not as simple and quick as other recipes, if you're ready for an adventure and want to try out one of Emeril's recipes, this happens to be one of his more popular ones- and I can see why!

Difficulty: Intermediate

Time: 3.5 hours

Taste: 9