Recipe of the Week: Chicken and Sausage Gumbo

I know this recipe was already featured as part of our Super Bowl coverage, but if there's one recipe that bears repeating, it's gumbo --- especially during this rainy, cold weather. In Louisiana, weather like this is referred to as "gumbo weather," because a steaming bowl of thick, spicy soup is exactly what you need to brave the rain.

While many in the Bay Area may have tried gumbo, few have attempted to make it. The preparation is a little different from most stews, but doesn't require any fancy skills or equipment. Gumbo is also perfect for feeding a large group inexpensively and simply. Enjoy!

Adapted from Emeril Lagasse's classic Chicken and Sausage Gumbo. Serves 6.

Ingredients

• 1/2 cup vegetable oil (Emeril calls for 1 full cup, but my mom and her friends figured out long ago that it made the gumbo too greasy.)
• 1 cup all-purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices (After the roux, quality sausage is probably the biggest key to good gumbo. Good sausage imparts good flavor. Flavorless sausage won't do much for you.)
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 6 cups chicken broth (homemade is best, see below)
• 1 pound boneless chicken meat
• 2 tablespoons chopped fresh parsley leaves
• Cajun seasoning, such as Tony Chachere's
• 1/2 cup chopped green onions

Instructions

1. Do your prep work. I like to buy chicken breasts and thighs, and simmer them in a stockpot with water, onion, celery and a carrot. When the chicken is nearly cooked (roughly 20 minutes, I take it out and reserve the liquid to use as my chicken broth. I'm not typically one to make my own broth, but in this case, you're killing two birds with one stone and you'll end up with a richer, velvety gumbo.) Shred the chicken with a fork, like you would pulled pork. Chop the celery, bell peppers, onions and sausage and set aside.
2. As the saying goes in Louisiana, "First you make a roux." The roux is the base of the gumbo, and while it might seem unlike anything you've ever attempted in the kitchen, it's not hard. Think of it this way. Have you ever burned anything? If the answer is yes, then you can make roux. It's merely burned flour and oil, as unappetizing as that sounds. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat (I like to use a cast iron skillet because it holds heat well.)
3. Continue stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Again, this is the base for your gumbo, and by far the most work you'll have to do. It may seem lengthy and cumbersome, but your hard work will pay off. Just grab your laptop, pull up a TV show on Instant Netflix and settle in for some serious stirring. (My mom actually got "gumbo elbow" over the holidays, but that was after making eight batches of it. You're not going to run that risk with one pot.) Consistent heat and consistent stirring are what makes a good, dark chocolate colored roux. A whisk will help you break up clumps.
4. Add the onions, celery, and bell peppers to the roux and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
5. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low.
6. Cook, uncovered, stirring occasionally, for 1 hour.
7. Season the chicken with the Cajun spices and add to the pot. Simmer for 2 hours.
8. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. If you want gumbo the true Cajun way, use potato salad instead of rice. Sounds weird, I know. But that's how I like my gumbo.