|1||ts||Dry parsley flakes|
|1/2||ts||Gumbo file powder (optional) Vegetables:|
|2||Smoked chicken breasts.|
|12||Inches pepperoni. broth:|
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand. If you do not have smoked chicken, you may get away with using a small amount of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture. At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.