Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove chicken and set aside. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. Add hen, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. Continue cooking until chicken is tender, about 2 hours. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add file, allowing 1/4 teaspoon per serving. Makes 4-1/2 quarts. Serve over cooked rice. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne Daunie Recipe by: New Orleans Recipes Posted to EAT-L Digest by email@example.com on Jun 21, 1996
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4823g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1039 (46%)|
|Amt Per Serving||% DV|
|Total Fat 115.5g||154 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 71.8g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 0mg||0 %|
|Sodium 1394.3mg||48 %|
|Potassium 1199.3mg||32 %|
|Total Carbohydrate 276.5g||81 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 265.1g|
|Protein 29.8g||43 %|
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Calories per serving: 2268
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