Chicken and sausage using the Emeril recipe someone posted earlier.
It turned out great and the recipe is really easy to follow for us novices.
My only issues:
1. I should have cooked the roux for maybe 5 more minutes. It was pretty dark, but just not quite there.
2. It is just slightly too thick for my tastes. I might add just a bit more chicken stock next time.
3. It is also just a bit too bland. More cayenne and salt next time. Or maybe andouille instead of the kielbasa.
I also feel like it needed a bit of acid to brighten it up. Any of you put tomato in it?
I was very relieved I could find file' here.
I doubled the recipe to make 12-16 servings instead of the 6-8. I don't know how big these people are because it made a ton!