Try this Chef Bill Hahnes Chicken Andouille Gumbo recipe, or contribute your own.
Suggest a better descriptionRub chicken with cayenne, let sit 1 hour in refrigerator. Brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. Remove both from pot. Filter rendered fat. Make roux with equal parts fat and flour. Stir constantly until roux reaches a nutty brown color. Saute trinity (onion, green pepper, celery) and garlic until tender. In a big stock pot, bring chicken stock to a boil. Add chicken and sausage and vegetables to stock. Bring back to boil, add roux. Reduce and simmer for ah hour or more. Skim fat. Season to taste. Approximately 10 minutes before serving, add green onions and parsley. Gumbo may or may not be served over rice. Two to three drops of sherry per serving, or 1/4 - 1/2 teaspoon of file per serving may be added at the table as a flavor option. Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 334 | ||
Calories from Fat: 212 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 35.1mg | 11 % | |
Sodium 591.8mg | 20 % | |
Potassium 392.4mg | 10 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.8g | ||
Protein 12.1g | 17 % | |
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: 334
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