A Quick and Easy Recipe from Our NewlywedKitchen
Based on a recipe by Emeril Lagasse
Essential Tools: Large cast-iron or enameled cast-iron Dutch oven, wooden spoon
Ingredients:
1 cup vegetable oil
1 cup all-purpose flour
1 large yellow onion (diced)
2 – 3 celery stalks (diced)
1 large bell pepper (diced)
2 Tbsp fresh parsley (chopped)
1 lb of smoked kielbasa or andouille sausage (sliced in 1/2 inch coins on diagonal)
6 cups chicken broth
1 lb boneless chicken thighs (cut into 1-inch chunks)
1 1/2 tsp salt
1/4 tsp cayenne pepper
3 bay leaves
2 cups Mahatma Extra Long Grain Enriched Rice
1 Tbsp rustic rub (recipe below)
Rustic Rub
Store in an airtight container and use throughout the year.
Ingredients:
4 Tbsp paprika
1 1/2 Tbsp cayenne pepper
2 1/2 Tbsp freshly ground black pepper
3 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1 1/4 Tbsp dried oregano
1 1/4 Tbsp dried thyme
Directions:
Combine oil and flour in a Dutch oven. Over medium heat, stir slowly and constantly with a wooden spoon for 20 minutes to make a roux. When the roux reaches the color of dark brown chocolate. Add vegetables and stir quickly a few minutes until tender. Add sausage, salt, cayenne pepper, bay leaves, and chicken broth. Coat chicken with rustic rub then add to the pot. Stir all ingredients and bring to a boil. Turn to medium-low and cook uncovered for one hour. Remove bay leaves, serve over cooked rice in bowls. Garnish with fresh parsley.
Laissez les bon temps rouler!
Hugs out! Laura