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 the Essence and add in batches 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, and then refrigerate until ready to use.
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.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, 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. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf
In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
Uncover and fluff the rice with a fork. Discard the bay leaf and serve.
Yield: 7 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Inactive Prep Time: 5 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2674 Kcal (11196 kJ)
Calories from fat	1540.18 Kcal
		% Daily Value*
Total Fat	171.13g	263%
Cholesterol	440.68mg	147%
Sodium	1700.31mg	71%
Potassium	1700.99mg	36%
Total Carbs	172.42g	57%
Sugars	28.92g	116%
Dietary Fiber	15.45g	62%
Protein	97.51g	195%
Vitamin C	62.2mg	104%
Vitamin A	2.6mg	87%
Iron	20.5mg	114%
Calcium	135.1mg	14%

Amount Per 100 g
Calories	302.63 Kcal (1267 kJ)
Calories from fat	174.31 Kcal
		% Daily Value*
Total Fat	19.37g	263%
Cholesterol	49.87mg	147%
Sodium	192.43mg	71%
Potassium	192.51mg	36%
Total Carbs	19.51g	57%
Sugars	3.27g	116%
Dietary Fiber	1.75g	62%
Protein	11.04g	195%
Vitamin C	7mg	104%
Vitamin A	0.3mg	87%
Iron	2.3mg	114%
Calcium	15.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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