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Ingredientes
- 1 c. Vegetable oil
- 1 c. Flour
- 1 1/2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced bell peppers
- 1 lb Smoked sausage cut 1/2" slices (such as Andouille or possibly Kiebasa)
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 3 x Bay leaves
- 6 c. Water
- 1 lb Boneless chicken meat cut 1" chunks
- 1 tsp Rustic Rub see * Note
- 2 Tbsp. Minced parsley
- 1/2 c. Minced green onions
- 1 Tbsp. File pwdr
Direcciones
- Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 min, make a dark brown roux, the color of chocolate. Add in the onions, celery, and bell peppers and continue to stir for 4 to 5 min, or possibly till wilted. Add in the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min. Add in the water. Stir till the roux mix and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the Rustic Rub and add in to the pot. Simmer for 2 hrs. Skim off any fat which rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file pwdr. Remove the bay leaves and serve in deep bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 754g | |
| Recipe makes 4 servings | |
| Calories 1142 | |
| Calories from Fat 862 | 75% |
| Total Fat 96.7g | 121% |
| Saturated Fat 17.46g | 70% |
| Trans Fat 1.64g | |
| Cholesterol 139mg | 46% |
| Sodium 1686mg | 70% |
| Potassium 697mg | 20% |
| Total Carbs 32.03g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.82g | 3% |
| Protein 35.98g | 58% |
