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Suggest a better description1. Combine ingredients for seasoning mixture. Divide in half.
2. Toss the chicken with half the seasoning, set aside 30 mins.
3. Combine onion, green pepper, celery in a bowl, set aside.
4. Combine half the flour and remaining seasoning. Toss chicken.
5. Heat 1 ½” oil in skillet.
6. Fry chicken. Drain on paper towels.
7. Reserve hot oil, scrape particles from pan. Return 2 oz of hot oil to pan. Add reserved flour. Whisk til dark, 3-4 mins.
8. Remove from heat, add vegetables, stir. Return to low heat, cook 5 mins.
9. In a separate pot, bring stock to boil, then simmer.
10. Add roux to stock slowly.
11. Boil, reduce to simmer. Add sausage and garlic. Simmer uncovered, 30 mins.
12. Add the fried chicken, adjust seasoning.
13. Mound cooked rice in center of soup bowl, ladle gumbo around rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3125g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5606 | ||
Calories from Fat: 4007 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 445.2g | 594 % | |
Saturated Fat 59.5g | 298 % | |
Monounsaturated Fat 258.4g | ||
Polyunsanturated Fat 112.3g | ||
Cholesterol 561.4mg | 173 % | |
Sodium 4261.5mg | 147 % | |
Potassium 4444.7mg | 117 % | |
Total Carbohydrate 202.6g | 60 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 191.9g | ||
Protein 198.4g | 283 % | |
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: 5606
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