Pierce skin of fresh sausage and brown in a large Dutch oven. Remove from pan. Let cool, slice into rings and set aside.
Brown smoked sausage in the fat remaining in the Dutch oven. Remove.
Sauté chicken in the same pan until lightly browned. Remove.
Add oil to fat in pan and heat until shimmering. Stir in flour (this is your roux). Cook, stirring constantly, until roux is a milk chocolate brown, 10-15 minutes (depending on how high the heat). Add onion and cook, stirring constantly until the roux darkens to a bitter-sweet chocolate color, about 3 minutes. Add celery and bell pepper and cook until softened, about 5 minutes. Add chicken broth, thyme and bay leaves and bring mixture to a boil.
Return sausages and chicken to the pan and bring to a boil. Reduce to a simmer and cook until thickened and fragrant, about 45 minutes.
Add green onions. Add shellfish. Cook until shrimp are pink and edges of oysters ruffle, about 5 minutes. Season with salt and hot sauce.
Remove from heat and stir in file powder. Serve over rice. Serves 10-12.
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|Serving Size: 1 Serving (2035g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 2642 (62%)|
|Amt Per Serving||% DV|
|Total Fat 293.6g||391 %|
|Saturated Fat 81.2g||406 %|
|Monounsaturated Fat 124.4g|
|Polyunsanturated Fat 63.3g|
|Cholesterol 1422.4mg||438 %|
|Sodium 1633mg||56 %|
|Potassium 3813.4mg||100 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 24.7g|
|Protein 353.4g||505 %|
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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: 4255
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