Chicken and Smoked Sausage Gumbo

emerils.com

Jeremy Hendzel

subheading: FOR THE STOCK:

One 4-pound chicken, rinsed and dried, cut into pieces

1 onion, unpeeled, quartered

1 rib celery, cut into 2-inch lengths

2 cloves garlic, smashed

2 bay leaves

2 quarts water, chicken stock, or canned low-sodium chicken broth

1 teaspoon salt

1 teaspoon freshly ground pepper

subheading: FOR THE ROUX AND GUMBO:

1 cup vegetable oil

1 cup flour

3 onions, chopped

2 ribs celery, finely chopped

½ green bell pepper, finely chopped

2 tablespoons minced garlic

½ teaspoon cayenne, plus more to taste

2 bay leaves

1 ½ pounds smoked sausage, halved lengthwise, then cut crosswise into half moons

1 bunch scallions, thinly sliced

⅓ cup chopped fresh parsley leaves

Salt to taste

Cooked white rice, for serving

Louisiana hot sauce, for serving

File, for serving (optional)

Directions at emerils.com

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