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Chicken and Andouille Gumbo

 

44

Yield

15

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free
 

Ingredients

237 ml vegetable oil
680.4 g sausage
andouille or kielb
887 ml onions
chopped
473 ml green bell peppers
2 l chicken broth
1 x cayenne pepper
*
1 x file' powder
*
1 x rice
cooked
*
1 each chicken
cut up or boned
*
237 ml all-purpose flour
473 ml celery
chopped
15 ml garlic
chopped
1 x salt
*
473 ml scallions, spring or green onions
chopped
1 x cream sherry
*

Directions

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.

Add sausage (cut in ¼ inch rounds) to pot and sauté with chicken.

Remove both from pot.

Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color).

Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness.

Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.

Gradually stir in liquid and bring to boil.

Reduce to simmer and cook for an hour or more.

Season to taste.

Approximately 10 minutes before serving, add green onions.

Gumbo may or may not be served over rice.

Adding sherry at the table is also an option.

File may be placed on the table for individuals to add to their gumbo if they wish.

¼ to ½ teaspoon per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening.

The word file means to twist or make threads.

If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl.

If making roux over very high heat, the oil you use must be free of food particles to avoid burning.

If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot.

When making an okra gumbo, add 4 to 6 cups of cut okra to trinity, sauté, and cook together with roux.

(remember, the Cajun cooking trinity is onions, celery and green pepper).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 43361% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 551mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 30g
Vitamin A 6% Vitamin C 38%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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