MMMMM-------------------------RUSTIC RUB------------------------------ 8 tb Paprika 3 tb Cayenne 5 tb Freshly ground black pepper 6 tb Garlic powder 3 tb Onion powder 6 tb Salt 2 1/2 tb Dried oregano 2 1/2 tb Dried thyme 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 min., 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 min., or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min. 3. Add the water. Stir until the mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 4. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 5. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. RUSTIC RUB (Makes 2 cups) 1. Combine all the ingredients in a mixing bowl. Blend well. 2. Can be stored in an airtight container in your spice cabinet for up to 3 months. Copyright credit: 1996 by Emeril Lagasse ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (601g)|
|Recipe Makes: 4|
|Calories from Fat: 552 (60%)|
|Amt Per Serving||% DV|
|Total Fat 61.3g||82 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 35g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 212.8mg||65 %|
|Sodium 1267.4mg||44 %|
|Potassium 837.1mg||22 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 45.1g|
|Protein 44.8g||64 %|
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Calories per serving: 925
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