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1
Prepare all ingredients for quick assembly: measure out oil, flour, broth, chop onions, celery, bell peppers, etc.
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2
Set everything aside to be thrown in at the proper time.
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3
Season all chicken thighs generously with Emerils Essence.
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4
Id say it almost looks like blackened chicken, but its probably not quite that much seasoning.
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5
My cooking pot of preference for this is a heavy cast iron Dutch oven (mine is from Lodge).
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6
This seems to give the best results for me when Im working with roux (especially getting a very dark roux like in this recipe).
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7
Add 1 tablespoon of vegetable oil to the pot and heat.
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8
Add sliced sausage and brown.
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9
After browning, remove with a slotted spoon and place on a dish covered with a few paper towels.
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10
Next, add the seasoned chicken in batches and brown well on both sides.
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11
Remove the chicken and allow to cool briefly, then refrigerate until ready to use again.
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12
Lower heat to medium and add the remaining 1/2 cup of oil to the fat that has rendered from the sausage and chicken.
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13
Then, add the flour.
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14
So, here were cooking a roux.
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15
You will need to stir constantly.
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16
Please be careful, as this mixture is VERY HOT.
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17
Also, wear comfortable shoes; youll be standing at the stove and stirring this roux as it cooks for about 2025 minutes.
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18
I like my roux to get pretty dark, about the color of milk chocolate or even slightly darker.
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19
When youve achieved the desired color, add the onions, celery, bell peppers and cook about 5 minutes.
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20
Next, add your sausage, salt, cayenne, and bay leaves.
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21
Continue cooking and stirring for about 2 minutes more.
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22
Now, you will start adding your broth.
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23
(You can use all chicken stock/broth, but I like to add a little bit of beef broth.)
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24
I usually have all my broth in one giant measuring cup and I slowly add about 1 to 2 cups at a time, making sure everything is well combined/incorporated.
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25
Bring the heat up to medium-high again and bring everything to a boil.
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26
Once at a boil, reduce the heat to medium-low and allow to simmer uncovered for about 1 hour.
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27
Stir occasionally.
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28
Your mixture will have reduced in volume.
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29
Add the reserved chicken to the pot and continue to simmer for 1 1/2 hours.
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30
Skim any fat/oil that rises to the surface.
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31
(I find when I use boneless skinless thighs, I dont have as much fat to skim.)
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32
Toward the end of your cooking time, remove the chicken.
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33
Allow it to cool enough to handle.
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34
Remove and throw out bay leaves.
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35
You can use a couple of forks to pull apart and shred the chicken thighs.
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36
Return the shredded chicken to the pot.
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37
Et voila!
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38
Serve with white rice and hot sauce (I prefer Louisiana Hot Sauce).
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39
Optional: garnish with chopped parsley.
