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Suggest a better descriptionIn a large Dutch oven, combine chicken, ribs of celery, quartered onion, and bay leaves; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour, or until chicken is tender. Remove chicken from broth; let cool. De bone and chop chicken; set aside. Strain broth, discarding solids; reserve 12 cups broth.
In a cast-iron skillet, combine oil and flour; cook over medium heat, stirring constantly, until roux is the color of dark caramel (about 20 minutes).
Stir in chopped onion and chopped celery; cook 10 minutes. Transfer mixture to Dutch oven.
Add reserved broth, chicken, okra, and sausage; bring to a boil, reduce heat, and simmer uncovered, 2 hours, stirring occasionally. Serve over hot cooked rice.
Makes 10 to 12 servings
Paula Deen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1500g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 471 | ||
Calories from Fat: 228 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 2336.9mg | 81 % | |
Potassium 1422mg | 37 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 29.1g | ||
Protein 22.3g | 32 % | |
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: 471
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