Combine Salt, Garlic Powder, and Flour in a bag and coat the chicken
Fry Chicken. Set aside and pour grease out. Leave flour that has come off chicken in pan
Combine Onion, Celery, and Bell Pepper in seperate bowl.
With a Whisk, loosen flour, and add 1/2 cup of hot oil into pan
Take 1/2 cup of the flour (From the bag when coating the chicken) and make roux (Gravy)
When the roux has turned dark red brown (About 5-10 minutes over medium heat, stirring constantly). Add onions, celery, and bell pepper
Turn off heat and stir, then add tobasco. Continue to stir until roux finishes darkening. Return to low heat and let cook for 5 minutes. Remove from Heat.
Bring chicken broth to a boil. Add the roux mix one spoonful at a time. Allow each spoonful to sort of dissolve before adding the next, while broth is boling. Once roux mixture has been added, allow the mixture to come to another boil, then reduce to a simmer.
Add sausage & Garlic. Simmer Uncovered for 45 minutes.
Add the chicken (Removed from bone and cut into bits)
Serve over Hot Rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1863g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 22 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2166.1mg||75 %|
|Potassium 831.2mg||22 %|
|Total Carbohydrate 183.8g||54 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 173.3g|
|Protein 22.7g||32 %|
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: 858
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