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Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
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|Serving Size: 1 Serving (1484g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2124 (64%)|
|Amt Per Serving||% DV|
|Total Fat 236.1g||315 %|
|Saturated Fat 62.6g||313 %|
|Monounsaturated Fat 103g|
|Polyunsanturated Fat 50.8g|
|Cholesterol 1019mg||314 %|
|Sodium 1825.1mg||63 %|
|Potassium 3015.4mg||79 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18g|
|Protein 256.2g||366 %|
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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: 3294
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