*  Exported from  MasterCook II  *
 
                      Chicken and Smoked Sausage Gumbo
 
 Recipe By     : COOKING LIVE SHOW #CL8733
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cooking Live                     Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           vegetable oil
    1      cup           flour
    1 1/2  cups          chopped onion
    1      cup           chopped celery
    1      cup           chopped bell peppers
    1      pound         smoked sausage, such as Andouille or
                         Kielbasa, cut crosswise into 1/2-inch slic
    1 1/2  teaspoons     salt
      1/4  teaspoon      cayenne
    3                    bay leaves
    6      cups          water
    1      pound         boneless chicken meat -- cut into 1 chunks
    1      teaspoon      Rustic Rub
    2      tablespoons   chopped parsley
      1/2  cup           chopped green onions
    1      tablespoon    file powder
 
 
 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 minutes, make a dark brown roux, 
 the color of chocolate. Add the onions, celery, and bell 
 peppers 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. Add the water. Stir until 
 the roux mixture and water are well combined. Bring to a 
 boil, then reduce heat to medium-low. Cook, uncovered, 
 stirring occasionally, for 1 hour.
 
 Season the chicken with the rub and add to the pot. 
 Simmer for 2 hours.  Skim off any fat that rises to the 
 surface. Remove from the heat. Stir in the parsley, green 
 onions, and file powder. 
 Remove the bay leaves and serve in deep bowls.
 
 
 
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