Chicken and Smoked Sausage Gumbo

Nana and Papa

Gumbo topped with fried okra
The Roux

Today, being Saturday, Ron is making Gumbo. This is Emeril Lagasse's recipe and is really delicious, dark and sultry.

1 c vegetable oil
1 c flour
1 1/2 c chopped onions
1 c chopped celery
1 c chopped bell peppers
1 ob smoked sausage (andouille or kielbasa, cut crosswise into 1/2 in slices)
1 1/2 t salt
1/4 t cayenne
3 bay leaves
6 c water
1 lb boneless chicken meat, cut into 1 in chunks
1 t Emeril's Rustic Rub
2 T chopped parsley
1/2 c chopped green onions
1 T file powder

1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat Stirring slowly and constantly for 20-25 minutes. Put something good on the TV and DO NOT LEAVE THE ROUX (This is why men make this dish. What woman has 20-25 minutes to stand around an oven stirring?)
The roux should become dark brown, chocolate color. It begins to smell nutty the more you cook it.
2. Add the onions, celery and bell peppers and continue to stir for 4-5 min or until wilted. Add the sausage, salt, cayenne and bay leaves. Continue to stir for 3-4 min. Add the water. Stir until the roux mixture and water are well-combined. Bring to a boil, then reduce heat to med-low. Cook uncovered, stirring occasionally, for 1 hr.
3. Season the chicken with the rub and add to the pot. Simmer for 2 hrs.
4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and file powder.
5. Remove the bay leaves and serve in deep bowls.

Ron has also created an avacado salad which is one of our favorites. Always good all the time.


Avocado Salad
1 Avocado, halved
1-2 T Cottage cheese
Diced tomatoes
Green onions sliced
Balsamic vinegar
Italian dressing

Place avocado hole side up on a bed of lettuce. Add some Italian dressing.
Fill avocado with cottage cheese.
Drizzle with tomato, onion and Balsamic vineger.
Enjoy!