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Add a photoRaciónes: 12
Ingredientes
- 1 c. Oil
- 1 x Chicken, boned
- 1 1/2 lb Andouille
- 1 c. Flour
- 4 c. Onions, minced
- 2 c. Celery, minced
- 2 c. Green pepper, minced
- 1 Tbsp. Minced garlic
- 8 c. Chicken stock Salt to taste Cayenne pepper to taste
- 1 c. Green onions, minced
- 1 c. Parsley, minced File' pwdr Cooked rice
Direcciones
- Rub chicken with cayenne, let sit 1 hour in refrigerator.
- Brown chicken in oil over medium high heat. Add in sausage to pot and saute/fry with chicken. Remove both from pot.
- Filter rendered fat. Make roux with equal parts fat and flour. Stir constantly till roux reaches a nutty brown color.
- Saute/fry trinity (onion, green pepper, celery) and garlic till tender.
- In a big stock pot, bring chicken stock to a boil. Add in chicken and sausage and vegetables to stock. Bring back to boil, add in roux. Reduce and simmer for ah hour or possibly more. Skim fat. Season to taste.
- Approximately 10 min before serving, add in green onions and parsley.
- Gumbo may or possibly may not be served over rice. Two to three drops of sherry per table as a flavor option.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 12 servings | |
| Calories 476 | |
| Calories from Fat 311 | 65% |
| Total Fat 34.87g | 44% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.47g | |
| Cholesterol 77mg | 26% |
| Sodium 139mg | 6% |
| Potassium 539mg | 15% |
| Total Carbs 16.83g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.27g | 2% |
| Protein 24.53g | 39% |
