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Ingredientes
- 2 lbs. Andouille sausage, sliced in 1 to 2 inch pcs
- 5 lbs. sm. shrimp
- 1 pound lump crabmeat
- 5 lg. onions, minced
- 1 green pepper
- 3 cloves garlic, minced
- 4 to 5 sprigs parsley, minced
- 1 gal. water
- 3 tbsp. oil
- 3 tbsp. flour
- Black pepper
- Cayenne pepper
- Salt
- File to taste
Direcciones
- Make a dark roux with oil and flour. Add in onions, garlic, green pepper to roux till limp. Add in sausage to roux for a few min, then add in water and cook on medium heat for about 1 1/2 to 2 hrs. Add in seasonings to taste. Then add in file to taste.
- Serves about 8 people. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 689g | |
| Recipe makes 12 servings | |
| Calories 562 | |
| Calories from Fat 278 | 49% |
| Total Fat 30.92g | 39% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.09g | |
| Cholesterol 378mg | 126% |
| Sodium 974mg | 41% |
| Potassium 791mg | 23% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.6g | 2% |
| Protein 57.89g | 93% |
