| 2 lb andouille or possibly smoked sausage sliced 1/4" thick |
3.2 oz |
$6.09 per 16 ounces
|
$1.22 |
| 4 lb skinned chicken - (to 6 lbs) cut into 14 pcs Coarse salt to taste Freshly-grnd black pepper to taste |
6 3/8 oz |
$0.98 per pound
|
$0.39 |
| 1/2 c. vegetable oil |
2 3/8 teaspoons |
$3.00 per 48 fluid ounces
|
$0.03 |
| 1 c. all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.02 |
| 1/2 c. unsalted butter - (1 stick) |
2 3/8 teaspoons |
$3.99 per 16 ounces
|
$0.10 |
| 1 lrg onion diced, abt 3 c. |
0.1 onion |
$0.79 per pound
|
$0.03 |
| 2 med green bell peppers diced, abt 2 c. |
0.2 bell peppers |
$2.19 per pound
|
$0.11 |
| 3 med celery ribs diced, abt 1 c. |
1/3 celery |
$1.99 per pound
|
$0.05 |
| 12 med garlic cloves pureed, abt 1/4 c. |
1.2 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 sm bunch flat-leaf parsley |
0.1 bunch |
$1.09 per cup
|
$0.11 |
| 1/4 c. Worcestershire sauce (Lea & Perrins) |
1.2 teaspoons |
$5.29 per 10 fluid ounces
|
$0.11 |
| 2 med scallions, white and most of green thinly sliced, abt 1/2 c. Cooked white rice for serving File pwdr (optional) |
0.2 scallions |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$2.22 |
| Total Recipe |
$22.24 |
Suggestions?