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1
Generously season the chicken with salt, pepper and Emeril's Rustic Rub, and brown a few pieces at a time, on medium high heat, in 1TBS of oil in a large fry pan, then transfer to a plate and set aside.
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2
Next, brown the sausage in batches on medium high heat, in 1TBS of oil in the same fry pan, transfer to a plate and set aside.
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3
In a heavy stock pot, heat the oil and cook the flour in the oil over medium- high heat stirring constantly (if the oil starts to smoke, take the pot off the heat, keep stirring until the smoking stops, then put the pot back on the heat and keep stirring) until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun style roux (or if you like a lighter tasting roux, it's done when it is the color of peanut butter).
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4
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 to 6 minutes, till the vegetables are tender.
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5
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 2 1/2 hours on medium heat, skimming fat off the top as needed. Take chicken out and debone it, discard bones and skin, shred chicken into medium sized chunks. Discard bay leaves.
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6
Serve over rice and sprinkle scallions and parsley on top. Serve with lots of hot, GOOD quality French bread.
