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Add a photoServings: 18
Ingredients
- 1 c. Oil
- 1 x Chicken, boned
- 1Â 1/2 lb Andouille
- 1 c. Flour
- 4 c. Onions, minced
- 2 c. Celery, minced
- 2 c. Green pepper, minced
- 1 Tbsp. Minced garlic
- 8 c. Chicken stock
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 1 c. Green onions, minced
- 1 c. Parsley, minced
- Â Â File' pwdr
- Â Â Cooked rice
Directions
- Rub chicken with cayenne, let sit 1 hour in refrigerator.
- Brown chicken in oil over medium high heat. Add in sausage to pot and saute/fry with chicken. Remove both from pot.
- Filter rendered fat. Make roux with equal parts fat and flour. Stir constantly till roux reaches a nutty brown color.
- Saute/fry trinity (onion, green pepper, celery) and garlic till tender.
- In a big stock pot, bring chicken stock to a boil. Add in chicken and sausage and vegetables to stock. Bring back to boil, add in roux. Reduce and simmer for ah hour or possibly more. Skim fat. Season to taste.
- Approximately 10 min before serving, add in green onions and parsley.
- Gumbo may or possibly may not be served over rice. Two to three drops of sherry per table as a flavor option.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 18 servings | |
| Calories 308 | |
| Calories from Fat 203 | 66% |
| Total Fat 22.71g | 28% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.31g | |
| Cholesterol 51mg | 17% |
| Sodium 227mg | 9% |
| Potassium 351mg | 10% |
| Total Carbs 10.36g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.04g | 1% |
| Protein 15.27g | 24% |
