Chicken and Andouille Sausage Gumbo
Emeril's Gumbo Cookoff
As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.
If you want to decide which is best, roll up your sleeves and start the gumbo.
Season the chicken with the Emeril's Essence.
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. Transfer to a platter and set aside.
Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are soft, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add the chicken and simmer for another hour.
Recipe courtesy of chef Emeril Lagasse, copyright 2003