Preparation

• 1 Season the chicken with salt and pepper then in a saute pan brown the chicken first on the skin side then all sides, remove the chicken and add the sausage. Brown, and set the chicken and sausage aside 2 Deglaze the pan with 1/2 cup water and reserve the liquid 3 In a heavy gauge soup pot, and the oil and flour. This is the beginning of a dark Cajun roux. Over medium heat, constantly stir unti the roux begins to turn the color of light coffee (Be careful not to burn yourself as the roux will get VERY hot) 4 Add the vegetables to the roux. The vegetables will cook very quick due to the high temperature of the roux. 5 When the vegetables are cooked (3-5 minutes) whisk in the cold chicken stock in 4 parts to avoid lupms. Add the reserved water from deglazing 6 Add the remaining ingredients (including chicken and sausage) except for scallions, parsely and file powder and simmer for 1 hour always degreasing with a ladle 7 Stir in the scallions and parsely and thicken with file powder of to taste 8 Traditionally this is served over rice 9 The amount of heat can be varied, but how much chorizo is used. More for spicier and less if you wish less heat. If chorizo is too hot, you can substitute Jack''s Gourmet Hot Italian sausage
• Source: David Kolotkin, Exec Chef, Prime Grill, NY NY