Chicken and smoked sausage gumbo

Ingredients :

• 1 cup vegetable oil
• 1 cup flour
• 1½ cups chopped onion
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 lb smoked sausage, such as Andouille or Kielbasa, cut into ½" slices
• 1½ tspn salt
• ¼ tspn cayenne
• 3 bay leaves
• 6 cups water
• 1 lb boneless chicken meat, cut into 1" chunks
• 1 tspn Rustic Rub
• 2 tbsp chopped parsley
• ½ cup chopped green onions
• 1 tbsp filé powder

  Preparation & cooking instructions

1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
3. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
4. Add the water. Stir until the roux mixture and water are well combined.
5. Bring to a boil, then reduce heat to medium-low. Cook uncovered for 1 hour, stirring occasionally.
6. Season the chicken with the rub and add to the pot. Simmer for 2 hours.
7. Skim off any fat that rises to the surface. Remove from the heat.
8. Stir in the parsley, green onions, and filé powder.
9. Remove the bay leaves and serve in deep bowls.