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Good Hearty winter time dish

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $2.42 view details
  • 1lb lean sausage skinned and cut into strips
  • 2 whole chicken breast cut into bite size pieces
  • ½ cup all purpose flour
  • 1 stick + 2T butter
  • 1 T file powder
  • 1 ½ cup minced onions
  • 1 ½ cup Celery
  • 1 ½ cup bell peppers
  • For time saving tip use frozen mirepoix (fancy word for cut up onions, bell peppers and carrots)
  • 1 T thyme fresh or equivalent dried
  • 2 whole bay leaves
  • 1/2 cayenne pepper
  • 1 l6oz can Italian tomatoes, chopped + juice
  • 10 cups chicken stock
  • 3 cups cooked rice
  • Salt to taste

Direcciones

  1. IN A LARGE SKILLET OVER MED. HIGH HEAT SAUTE SAUSAGE AND CHICKEN, REMOVE BOTH WHEN CHICKEN TURNS WHITE ABOUT 3 MIN.
  2. LOWER TEMP. TO MED. ADD FLOUR AND STICK OF BUTTER TO SKILLET, STIR CONTINUOUSLY TILL ROUX IS A NUTTY BROWN; STIR IN SOME CHICKEN STOCK IF NECESSARY SET ASIDE.
  3. IN A LARGE SAUCEPAN HEAT REMAINING BUTTER ADD ONIONS, CELERY, BELL PEPPERS AND GARLIC TILL ONIONS TURN TRANSPARENT.
  4. ADD ALL SEASONING, TOMATOES & CHICKEN STOCK. STIR IN ROUX COOK AND STIR CONTINUOUSLY FOR 5 MIN. OVER MED. HEAT
  5. THEN COOK FOR AN ADDITIONAL 10-MIN.
  6. WHEN READY TO SERVE ADD THE RESERVED SAUSAGE AND CHICKEN AND BRING GUMBO TO BOIL.
  7. SERVE IN WARM BOWLS OVER A MOUND OF RICE GARNISH WITH PARSLEY.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 559g
Recipe makes 8 servings
Calories 484  
Calories from Fat 271 56%
Total Fat 30.41g 38%
Saturated Fat 13.35g 53%
Trans Fat 0.16g  
Cholesterol 93mg 31%
Sodium 981mg 41%
Potassium 663mg 19%
Total Carbs 29.21g 8%
Dietary Fiber 3.1g 10%
Sugars 3.04g 2%
Protein 22.12g 35%
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Comentarios

  • John Spottiswood
    15 de Marzo de 2011
    This looks great Mike! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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