First Make the Roux
In a large heavy pot heat the oil over mediumhigh heat then slowly add the flour and cook until dark mahogany color stirring CONSTANTLY.
If you see black specs, it's burned. Throw it out and start over.
Season the Chicken with the creole seasoning and salt and pepper and brown quickley in batches.
Brown the sausage. Set both aside
When the roux is cooked add the veggies and stir. Cook for about 5 minutes.
Add the stock, seasonings, chicken and sausage.
Bring to slow boil, reduce heat and simmer for about 1 hour, skimming off fat as needed.
Add the green onions and parsley and cook another 5 minutes.
Serve in a bowl with some rice and top with some File Powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (4772g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1157 (46%)|
|Amt Per Serving||% DV|
|Total Fat 128.5g||171 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 74.2g|
|Polyunsanturated Fat 31.4g|
|Cholesterol 115.2mg||35 %|
|Sodium 5639.3mg||194 %|
|Potassium 4667.3mg||123 %|
|Total Carbohydrate 233.8g||69 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 227.9g|
|Protein 100.4g||143 %|
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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: 2499
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