Try this Andouille and Chicken Gumbo with File recipe, or contribute your own.
Suggest a better descriptionHeat 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 wilson@tfs.net on Jun 21, 1996
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Serving Size: 1 Serving (4823g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2268 | ||
Calories from Fat: 1039 (46%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 2268
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