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Receta Chicken And Andouille Sausage Gumbo

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Raciónes: 8


Cost per serving $3.04 view details


  1. Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pcs. Place pcs on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 min. Place flour in a plastic bag; add in seasoned chicken, shaking to coat all pcs thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 c. lard in a large soup pot or possibly Dutch oven over medium high heat. When very warm, add in chicken in batches; stir till browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add in sufficient lard to straiZ equal 1 c.. Add in fat back to pot over medium-low heat.
  2. Add in reserved flour; whisk till a smooth mahogany-colored roux, about 45 min. Remove from heat; add in onion, bell pepper and celery at once; stir to blend and prevent browning. Cook till vegetabloes are wilted and onion is transparent.*SLOWLY* stir in stock; stir till combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add in sausage, garlic, salt, black pepper and cayenne. Add in browned chicken; simmer 25 min, stirring often. Add in okra; cook 20 min. Remove from heat; stir in green onions and parsley. To serve, place 1/2 c. rice in each soup plate. Spoon gumbo over rice.
  3. Makes 8 to 10 servings. To prepareseasoning mix, in a small bowl, combine all ingredients.


Nutrition Facts

Amount Per Serving %DV
Serving Size 445g
Recipe makes 8 servings
Calories 915  
Calories from Fat 513 56%
Total Fat 56.96g 71%
Saturated Fat 20.3g 81%
Trans Fat 0.17g  
Cholesterol 157mg 52%
Sodium 666mg 28%
Potassium 752mg 21%
Total Carbs 53.98g 14%
Dietary Fiber 3.4g 11%
Sugars 3.02g 2%
Protein 43.72g 70%
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