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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 crosswise into 1/2-inch slices
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne
- 3 x Bay leaves
- 6 c. Water
- 1 lb Boneless chicken meat, cut into 1-inch chunks
- 1 tsp Rustic rub, recipe to follow
- 2 Tbsp. Minced parsley
- 1/2 c. Minced green onions
- 1 Tbsp. File pwdr
- 8 Tbsp. Paprika
- 3 Tbsp. Cayenne
- 5 Tbsp. Freshly grnd black pepper
- 6 Tbsp. Garlic pwdr
- 3 Tbsp. Onion pwdr
- 6 Tbsp. Salt
- 2 1/2 Tbsp. Dry oregano
- 2 1/2 Tbsp. Dry thyme
Direcciones
- 1. 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 minutes., make a dark brown roux, the color of chocolate.
- 2. Add in the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes., or possibly till wilted. Add in the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
- 3. Add in the water. Stir till the mix and water are well combined.
- Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- 4. Season the chicken with the rub and add in to the pot. Simmer for 2 hrs.
- 5. Skim off any fat which rises to the surface. Remove from the heat.
- Stir in the parsley, green onions, and file pwdr.
- RUSTIC RUB (Makes 2 c.)
- 1. Combine all the ingredients in a mixing bowl. Blend well.
- 2. Can be stored in an airtight container in your spice cabinet for up to 3 months.
- Services.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 829g | |
| Recipe makes 4 servings | |
| Calories 1285 | |
| Calories from Fat 889 | 69% |
| Total Fat 99.91g | 125% |
| Saturated Fat 18.08g | 72% |
| Trans Fat 1.64g | |
| Cholesterol 139mg | 46% |
| Sodium 12167mg | 507% |
| Potassium 1436mg | 41% |
| Total Carbs 62.79g | 17% |
| Dietary Fiber 14.4g | 48% |
| Sugars 10.72g | 7% |
| Protein 42.37g | 68% |
