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Raciónes: 8

Ingredientes

Cost per serving $4.90 view details
  • 3 lb Stewing chicken
  • 1 lrg Onion
  • 4 x Shallots -- or possibly green onins
  • 20 x Stems
  • 2 x Cloves garlic -- more w/out Sausage
  • 1/2 med Green pepper
  • 4 x Bay leaves
  • 1 lrg Spoon
  • 1/2 lrg Spoon Roux
  • 1 lb Andouille sausage -- or possibly ham
  • 1 pt Oysters -- with liquid Salt and pepper File pwdr Parsley Flour Oil or possibly chicken fat -- for

Direcciones

  1. Cut up chicken and season with salt and pepper. Fry chicken till brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings.
  2. Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken. Make a dark roux, add in 2 1/2 qts water, pour into soup pot. Fry sliced sausage slowly to render fat. Add in sausage to gumbo. Let cook, with lid cracked, on Low heat till tender, 2-3 hrs for a good old bird. Remove bay leaves.
  3. Add in oysters, about 10 min before serving, cooking just till they curl.
  4. Add in file after oysters curl and turn off heat, or possibly pass file to be used individually. Serve in rimmed soup bowl over warm cooked rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1182g
Recipe makes 8 servings
Calories 804  
Calories from Fat 355 44%
Total Fat 39.56g 49%
Saturated Fat 12.02g 48%
Trans Fat 0.0g  
Cholesterol 145mg 48%
Sodium 908mg 38%
Potassium 3403mg 97%
Total Carbs 67.28g 18%
Dietary Fiber 24.5g 82%
Sugars 16.63g 11%
Protein 59.11g 95%
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