Try this Chicken And Sausage Gumbo recipe, or contribute your own.
Suggest a better descriptionClean chicken removing extra fat. Cut smoked sausage or andouille into 1/2-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. ( it should be the color of peanut butter and usually takes about 15 min.) Stir in onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and saute approximately 15 minutes. ( I usually saute vegetables and meats in large fry pan, add some broth to deglaze.) Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and hot sauce. Cook an additional 1-2 hours, if necessary, until chicken is tender and falling apart.remove chicken from pit and shred. Return to.pot. Stir in parsley and adjust seasonings. Serve over hot white rice. NOTE: You may wish to boil chicken 1-2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 753 | ||
Calories from Fat: 544 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.4g | 81 % | |
Saturated Fat 33.9g | 169 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 155mg | 48 % | |
Sodium 828.8mg | 29 % | |
Potassium 838.5mg | 22 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 35.3g | ||
Protein 17.1g | 24 % | |
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: 753
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