from PLA-feeds 25 people!
In a really large pan saute the onions, celery, peppers and garlic. Set aside.
In a really large pot, in about 1 cup of canola oil, brown the chicken breasts and sausages. You will need to do the browning in batches as you want the meat to brown and not just steam. Set the meat aside.
Here is the tricky part: Once all the meat has been browned, wisk into the oil about 3/4 to 1 cup of flour. You are making a roux. You want the flour to turn a lovely nut-brown color with out burning it-this is tricky. Just keep wisking and minute you think the flour is brown enough, start to slowly, slowly wisk into the roux: cans of chicken broth and bouillon cubes. Bring to a boil.
Turn your stock down to a simmer and start adding: the sauted veggies, the browned meat, bay leaves, thyme, oregano, parsley, tomatoes. Let this simmer for a good hour. Then taste. Add anything that you think will make it taste more interesting. (Except for salt...the bouillon cubes will keep giving up their salt as the gumbo sits.) Add the file powder. Let the gumbo simmer for about 30 more minutes and let the file work its magic.
Pop this in the fridge and you are done until Wednesday. On Wednesday when you bring this up to temperature, be sure to keep stirring...especially if it has gotten thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 96 | ||
Calories from Fat: 9 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 52.9mg | 2 % | |
Potassium 258.3mg | 7 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.1g | ||
Protein 17.9g | 26 % | |
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: 96
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