In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with Beazell's Cajun Seasoning and add in batches, if need be, to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool.
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate or black coffee. Be careful not to cook it too fast, or it will burn.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, cayenne, garlic, thyme and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Remove the pot from the heat. Remove and discard the bay leaves. Stir in the green onions, parsley and file’ powder. Voila.
Serve over cooked rice.
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