Boil or pressure cook whole chicken in chicken broth. Remove chicken from pan to cool and add salt, pepper to taste, garlic, bay leaves, diced tomatoes, okra and celery. Bring to boil, reduce and simmer for two hours. Debone and shred chicken.
Make roux on med. high heat with whisk and sauce pan (about 30 minutes before serving). Melt butter and flour together and continue to whisk until it turns a milk chocolate brown. Add 3/4 cup of the broth to the roux (it will thicken immediately so move fast) and then stir into pot.
Add chicken 15 minutes before serving. Can also add Andouille sausage (30-40 minutes before serving) and shrimp or crab (10-15 minutes before serving).
Kick it up with a little cayenne while cooking or top with sour cream and hot sauce when serving.
Serve over rice.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 266 (62%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 136.2mg||42 %|
|Sodium 331.9mg||11 %|
|Potassium 482.3mg||13 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.2g|
|Protein 33.5g||48 %|
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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: 428
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