In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Stir in onion, celery and bell peppers. Saute 3-5 minutes or until vegetables are witted. Blend in garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock slowly, stirring constantly. Stir in ham and sausage and cook 3-5 minutes. Bring to a rolling boil, reduce to simmer , adding beans. Continue to simmer for 45 min. Use additional stock or water to maintain soup like consistency. Stir in green onions and parsley. Season to taste with salt and pepper. While beans are cooking make rice. Reduce to a low boil and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 162 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 107.4mg||33 %|
|Sodium 1313.7mg||45 %|
|Potassium 701.4mg||18 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 28.7g|
|Protein 25.6g||37 %|
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: 395
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.