For Mardi Gras this year, I made a wonderful Gumbo from thekitchn.com.

Both Kumy and I thought it was one of the better Gumbo recipes I’ve tried. The key is to take your time with the roux – it really does need to get nice and dark to get the best flavor.

I used a home-made Emeril’s Essence mix that has plenty of heat, so you may want to leave out the red pepper flakes. Serve over hot rice, with fresh scallion rings on top – it’s just amazing, and even better the next day.

INGREDIENTS
1 green or red bell pepper (2 if small)
1 yellow onion
3 stalks celery

1 heaped Tbsp garlic powder, or 6 cloves garlic, minced
3 Tbsp dried parsley. or 1/2 bunch (½ cup) fresh parsley, roughly chopped.
1 1/2 Tbsp Emeril’s Essence (see note) or other salt-free Cajun seasoning
2 tsp dried thyme
2 bay leaves
2 tsp File powder (optional – but worth it if you have it)
1/4 tsp red pepper flakes (leave out if you don’t like too much heat)

1 lb. boneless, skinless chicken thighs cut into 1″ cubes, or meat from one roast chicken, chopped
1½ tsp kosher salt, plus more as needed
½ tsp freshly ground black pepper
14 ounces smoked sausage cut into ½’ long rounds (Can use Andouille)

1/4 cup plus 1 Tbsp olive oil
4 Tbsp (½ stick) butter
½ cup all-purpose flour

6 cups chicken broth, at room temperature (Can also use water if you’re using chicken thighs.)

FOR SERVING:
½ bunch medium scallions, but into 1/2″ rings
3 cups cooked white rice

Directions:

Cut the vegetables and put in a bowl.

In another bowl, add garlic, parsley, Cajun seasoning, thyme, bay leaves, File powder and red pepper flakes. Stir to combine.

In 3rd bowl, season chicken with kosher salt and black pepper.

In a large dutch oven, cook sausage over medium-high heat until browned – about 5 minutes. Remove to a plate

Add 1 Tbsp oil to pan, and brown chicken. Cook 10 minutes stirring often until chicken is browned. Remove to sausage plate.

Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add butter, 1/4 cup oil and flour. Cook stirring frequently until roux is nicely browned, for 10-20 minutes.

Add veggies and cook about 10 minutes until onions are translucent.

Add garlic mixture, sausage and chicken and cook 2-3 minutes.

Add 6 cups chicken broth, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer uncovered until gumbo is thickened, about 35-45 minutes.

Check seasoning and serve over white rice with fresh green onions.

Note: Use a salt-free Cajun Seasoning or make your own with this Emeril’s Essence recipe from Emeril Lagasse.