| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Lifetime tv, Life1 | 4 | servings |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1 | c | Flour |
| 1 1/2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped bell peppers |
| 1 | lb | Smoked sausage; cut crosswise into |
| ; 1/2-inch slices | ||
| 1 1/2 | ts | Salt |
| 1/4 | ts | Cayenne |
| 3 | Bay leaves | |
| 6 | c | Water |
| 1 | lb | Boneless chicken meat; cut into 1-inch |
| ; chunks | ||
| 1 | ts | Rustic rub; recipe to follow |
| 2 | tb | Chopped parsley |
| 1/2 | c | Chopped green onions |
| 1 | tb | File powder |
| 8 | tb | Paprika |
| 3 | tb | Cayenne |
| 5 | tb | Freshly ground black pepper |
| 6 | tb | Garlic powder |
| 3 | tb | Onion powder |
| 6 | tb | Salt |
| 2 1/2 | tb | Dried oregano |
| 2 1/2 | tb | Dried thyme |
INSTRUCTIONS
RUSTIC RUB 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 to 25 min., make a dark brown roux, the color of chocolate. 2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 min., or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min. 3. Add the water. Stir until the mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 4. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 5. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. RUSTIC RUB (Makes 2 cups) 1. Combine all the ingredients in a mixing bowl. Blend well. 2. Can be stored in an airtight container in your spice cabinet for up to 3 months. Copyright credit: 1996 by Emeril Lagasse © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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