Add peeled shrimp if you want a seafood and chicken gumbo.. add at the end only takes a few minutes for the shrimp to cook.
Make a dry roux. Brown your flour to a caramel color. Saute the onions. celery and bell pepper til soft. Mix the dry roux with the sauted mixture. Add the chicken stock to the warm water. Stir in the seasonings to the water. Slowly stir in the Roux and stir til all smooth. This will stick so stir stir stir.......Add your shredded chicken and sliced smoked sausage. Cook 45 minutes over a low heat.. continue to watch this as it will stick..... Server this over rice.
This recipe doubles easily but just make sure your pot is big enough for it. Enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 25 | ||
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Calories: 241 | ||
Calories from Fat: 187 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 509.9mg | 18 % | |
Potassium 372.3mg | 10 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.2g | ||
Protein 9.4g | 13 % | |
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: 241
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