Use black iron pot, or other heavy bottom pot. Brown chicken in 1/4 cup oil. Remove chicken from pot and move pot to a cooler burner. Stir any remaining oil into pot to cool the oil. Stir in flour and blend until smooth. Return to medium heat stirring until flour tums a rich dark brown. Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put sausage with water to cover. Cook uncovered until water cooks away; then allow sausage to brown (this will make the gumbo less greasy). Add sausage and chicken to gumbo; cook 45 minutes on low heat. About 5 minutes before gumbo is done, add onion tops and parsley. Remove from fire and add fil?. Serve with steamed rice. Serves 6 to 8. Note: This is a basic gumbo recipe. It may be used for seafood by omitting chicken, sausage and fil? and by adding 2 to 3 lbs. peeled shrimp, oysters or other seafood and 2 cups smothered okra. Add more water if too thick. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 248 (79%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 39.9mg||1 %|
|Potassium 109.8mg||3 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 14.5g|
|Protein 2.3g||3 %|
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Calories per serving: 315
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