| 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.
A Message from our Provider:
“Better to face the truth now, than after death”