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Add a photoServings: 12
Ingredients
- 1 x 3 to 3-1/2 pound whole chicken
- 1 1/2 lb Andouille sausage, sliced
- 1 c. White onions, minced
- 1/2 c. Celery, minced
- 1/4 c. Scallions, minced
- 1/4 c. Bell pepper, minced
- 2 x Cloves garlic, chopped
- 1 x Bay leaf
- 1/2 tsp Grnd cayenne pepper
- 1/2 c. Butter, softened
- 1 gal Water Salt and pepper to taste File pwdr
Directions
- In a 7 qt stock pot boil whole chicken till meat separates from bone.
- Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add in flour. Stir with wooden spoon till roux becomes dark brown. Add in onions, celery, scallions and bell pepper. Saute/fry for five min, then add in to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add in meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file pwdr and serve over bowl of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 12 servings | |
| Calories 500 | |
| Calories from Fat 254 | 51% |
| Total Fat 28.61g | 36% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 819mg | 34% |
| Potassium 470mg | 13% |
| Total Carbs 44.64g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 20.73g | 14% |
| Protein 16.21g | 26% |
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