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Suggest a better descriptionCombine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. Recipe By : COOKING LIVE SHOW #CL8733 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 11:11:28 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 4 | ||
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Calories: 925 | ||
Calories from Fat: 552 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.3g | 82 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 212.8mg | 65 % | |
Sodium 1267.4mg | 44 % | |
Potassium 837.1mg | 22 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 45.1g | ||
Protein 44.8g | 64 % | |
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: 925
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