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Add a photoRaciónes: 8
Ingredientes
- 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
- 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.
- 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.
- Add in oysters, about 10 min before serving, cooking just till they curl.
- 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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