chicken and sausage with a nice spice
one to two tablespoons warmed in dutch oven. Brown sausage and remove. Brown chicken on both sides and drain. Begin rouge by adding a TLBS or two of chicken fat or oil. Add half cup flour and stir constantly until color of chocolate (10-15 min). Take off heat. Add chopped pepper, onions, shallot, celery and stir into rouge. Allow five minutes or so for veg to soften. Add chopped garlic and return to heat. Begin incorporating chicken broth, stirring constantly and adding slowly to avoid lumps from forming. Debone chicken and remove skin. Add chicken and sausage. Add a tablespoon of cayenne pepper, black pepper and salt to taste. Keep at low simmer for two hours. Serve over rice. Top with file and chopped green onions.
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Serving Size: 1 Serving (2042g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 4293 | ||
Calories from Fat: 2664 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 296g | 395 % | |
Saturated Fat 84.7g | 423 % | |
Monounsaturated Fat 122.5g | ||
Polyunsanturated Fat 63.6g | ||
Cholesterol 1472mg | 453 % | |
Sodium 1497.8mg | 52 % | |
Potassium 3865.9mg | 102 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.9g | ||
Protein 367.3g | 525 % | |
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: 4293
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