Fry the chicken until skins are dark brown and crispy
Put the chorizo in a large pan so that it fries and releases its oil. Once it begins to colour add the vegetables and fry with the chorizo until softened add the spices and chicken and fry until any harshness is gone. Add the water and bring to a simmer.
In a smaller pan make the roux, stir the oil and flour continuously over a medium high heat until it turns a rich deep brown.
Whisk the roux into the gumbo simmer for at least an hour until the chicken falls apart, skimming any excess fat off.
Cool the gumbo quickly in tubs in an ice bath
Heat 1 1/2 ladle of gumbo. Cook 3 shrimp and a ramekin of crayfish/ squid mix. Serve with rice an a slice of sourdough bread
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 209 (69%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 44.9mg||14 %|
|Sodium 62.1mg||2 %|
|Potassium 247.4mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.7g|
|Protein 11.1g||16 %|
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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: 301
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