Chicken Andouille Gumbo with Roasted Potatoes
Heat oil in a stainless steel dutch oven over medium heat. Gradually whisk in flour and cook, whisking constantly about 20 minutes until flour is caramel colored. Reduce heat to low and cook whisking constantly until mixture is milk chocolate colored and texture is smooth (about 2 minutes).
Increase heat to medium. Stir in onion, pepper, celery, garlic, cajun seasoning and red pepper. Gradually stir in broth and meat. Bring to a boil, then simmer 1.5 to 2 hours. Spoon gumbo over roasted potatoes.
Shrimp can be added during cooking if you want.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7612 | ||
Calories from Fat: 5116 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 568.4g | 758 % | |
Saturated Fat 155.3g | 776 % | |
Monounsaturated Fat 243.8g | ||
Polyunsanturated Fat 124g | ||
Cholesterol 2015.1mg | 620 % | |
Sodium 4463.1mg | 154 % | |
Potassium 6008.5mg | 158 % | |
Total Carbohydrate 93.4g | 27 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 85.6g | ||
Protein 500.3g | 715 % | |
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: 7612
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