- 1 cup vegetable oil
- 1 cup 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
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups water ( or stock if you cooked your own chicken, shrimp, etc…)
- 1 pound boneless chicken meat, cut into 1-inch chunks (rotisserie chicken works good)
- 1 teaspoon Tony’s, Joe’s Stuff, or equivalent. .. (cajun seasoning mix: cayenne, paprika, salt, pepper, onion powder, garlic powder, oregano, thyme)
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon filé powder (ground sassafras)
- Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 30 to 40 minutes, make a dark brown roux, the color of chocolate. Get a beer or two, because this takes forever, but it’s well worth the patience.
- 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 1 cup at a time, stirring in between. 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 Tony’s 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.
Yield: 4 servings
NOTE: If you want to replace the chicken for seafood, make the roux a little less dark, more of a caramel color.