Gumbo
Chicken and sausage gumbo
Nutrition Facts
20
242.91
135.49
15.68g
24.13%
2.34g
11.71%
40mg
13.33%
795.09mg
33.13%
402.06mg
11.49%
11.96g
3.99%
1.18g
4.71%
2.37g
15.21g
30.42%
5.6%
24.23%
3.15%
7.37%
0.36%
1.32%
7.36%
7.37%
32.04%
7.09%
12.84%
8.50%
3.20%
15.51%
5.62%
5.13%
21%
5.92%
9.40%
Base (Step 1)
- 1 gal Chicken Broth
- 5 Bay Leaves
- 1 1/2 lbs Jalapeño Sausage, diced
- 2 White Onion, chopped
- 1 Green Pepper, chopped
- 4 stalks Celery, chopped
- 3 Jalapeños, diced
- 4 Chicken Bullion Cubes
Roux (Step 2)
- 1 1/4 c Vegetable Oil
- 1 1/2 c Flour
Step 3
- 2 Rotisserie Chicken, pulled apart
- 1 tsp Red Pepper
- 1 tsp Black Pepper
Step 4
- 6 Green Onions, diced
- 1/2 tsp Gumbo Filé
- 2 1/2 c Rice
Step 1 (base)
In a large stockpot, combine broth and other step 1 ingredients. Simmer, stirring occasionally, for 90 minutes.Step 2 (Roux)
Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture. Simmer, stirring occasionally, for 1 hour.Step 3 (Chicken)
Stir in chicken and pepper. Simmer, stirring occasionally, for 45 minutes.
Step 4
Skim off fat, if necessary. Stir in green onions. Simmer for ten more minutes. Remove from heat and stir in filé powder.
Serve over hot rice.
Equipment 8 Quart Stockpot
Tags Cajun
Cost: $18.24 ($0.91 per serving)
Source: http://www.myrecipes.com/recipe/chicken-andouille-gumbo-10000000257659/
Notes
We used more than one bag of rice, as the red beans and rice had leftover brown rice.
This had a ton of leftovers with even a dozen people eating, so it should probably be halved or quartered in the future.
The roux should probably be less oil, as
This had a ton of leftovers with even a dozen people eating, so it should probably be halved or quartered in the future.
The roux should probably be less oil, as