Cover chicken with water. Add bay leaf and poultry seasoning. Simmer 30 minutes.
While chicken is cooking, Brown hot link sausage slices and remove from pan. Saute vegetables in the oil from the sausage. When soft, add cayenne, oregano and thyme. Add browned flour to make the mixture thick. May add hot sauce at this time.
Put pot of chicken back over low fire. Add chicken base. Add sausage and vegetable mixture. Stir. Heat gently. Add crab and shrimp. Gently simmer untill seafood is heated through. Do not boil seafood or chicken will overcook. Add thyme and hot sauce to taste. Serve over cooked rice.
Once chicken is first cooked. Set it in the fridge to cool Once cooled, skim the fat off. Put file on the table for those that like it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 159 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 179.9mg||55 %|
|Sodium 275.6mg||10 %|
|Potassium 570.9mg||15 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 32.6g|
|Protein 39.9g||57 %|
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: 467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!