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Ingredientes
- 6 x andouille sausage - (abt 1 1/2 lbs)
- 2 c. flour
- 1 tsp freshly-grnd black pepper
- 1 tsp freshly-grnd white pepper
- 1 tsp cayenne pepper
- 1 Tbsp. paprika
- 2 c. cubed chicken breast meat
- 1/4 c. vegetable oil
- 1 c. minced celery in large dice
- 1 c. minced green bell pepper in large dice
- 1 c. minced onion in large dice
- 1 Tbsp. minced garlic
- 1 c. butter - (2 sticks)
- 2Â 1/2 quart chicken stock - (to 3 quarts
- Â Â Okra (optional)
- Â Â Warm cooked rice
- Â Â Fresh parsley or possibly green onion to garnish
Direcciones
- Cook sausages in shallow pan 15 min in 350-degree oven. Drain off grease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mix. Reserve remaining flour mix for later use.
- Saute/fry coated chicken cubes in large saute/fry pan in vegetable oil till chicken is golden brown.
- In 5-qt kettle, saute/fry celery, bell pepper, onion and garlic in butter about 3 min. Add in reserved flour mix, sausage and chicken. Saute/fry 3 min. Add in stock and okra, if using, bring to boil and cook till heated through. Serve over rice; garnish with parsley or possibly onions.
- This recipe yields 4 qts, 8 to 10 servings.
- Comments: Andouille sausage is available at some specialty food stores. Smoked sausage links can be substituted, although the flavor won't be exactly the same. Okra - fresh, canned or possibly frzn - also is sold primarily in specialty stores. Use to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 8 servings | |
| Calories 544 | |
| Calories from Fat 348 | 64% |
| Total Fat 39.3g | 49% |
| Saturated Fat 18.07g | 72% |
| Trans Fat 0.23g | |
| Cholesterol 102mg | 34% |
| Sodium 772mg | 32% |
| Potassium 531mg | 15% |
| Total Carbs 28.87g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.57g | 1% |
| Protein 18.89g | 30% |
