Try this Venison and Andouille Sausage Gumbo recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak
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Serving Size: 1 Serving (2546g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1197 | ||
Calories from Fat: 31 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 236mg | 8 % | |
Potassium 1485.3mg | 39 % | |
Total Carbohydrate 267.6g | 79 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 251.6g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1197
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