In 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1500g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 228 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 471
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