1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
3 quarts chicken stock, recipe follows
3 cups cooked chicken meat removed from carcass, recipe below
2 tablespoons chopped parsley
1/2 cup chopped green onions
File powder, accompaniment
Hot Sauce, optional
4 cups cooked long-grain white rice, accompanimentIn a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.
Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Add the chicken and cook just until the chicken is heated through, about 5 minutes.
Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.Chicken stock and meat:
1 (3 1/2 to 4 pound) chicken, cut into pieces
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
3 bay leaves
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts waterTo make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.
Yield: about 3 quarts, and 3 cups of cooked chicken meat
Episode#: EM1G69Copyright © 2003 Television Food Network, G.P., All Rights Reserved