Directions:
- To make the Roux:
- In a large pot, combine oil and flour over low/med heat. Stir continuously, careful not to scorch. Mixture will start to brown, its ready when its the color of milk chocolate.
- The Gumbo:
- To your roux, add the diced veggies and stir to coat with roux. Cook for about 5 minutes
- Stir in the creole seasoning (adjust to your taste- we use Tony Chachere Seasoning).
- Add the chicken and sausage. (we use chicken thighs but any cut of meat will do) At this point, the veggie mixture will be browning and looking like a mush of colors. Pour in the water. Give it a good stir and cover. Let it cook for about 2-3hours on low, or until the meat is falling off the bones.
- Serve hot over rice with a side of potato salad. Sprinkle File or parsley on top. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.84 Kcal (2093 kJ) | ||
| Calories from fat | 351.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.03g | 60% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 1033.31mg | 43% | |
| Potassium | 336.82mg | 7% | |
| Total Carbs | 27g | 9% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 32.9mg | 55% | |
| Iron | 4mg | 22% | |
| Calcium | 145.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 148.26 Kcal (621 kJ) | ||
| Calories from fat | 104.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 60% | |
|---|---|---|---|
| Cholesterol | 20.18mg | 23% | |
| Sodium | 306.5mg | 43% | |
| Potassium | 99.9mg | 7% | |
| Total Carbs | 8.01g | 9% | |
| Sugars | 0.95g | 13% | |
| Dietary Fiber | 1.06g | 14% | |
| Protein | 3.28g | 22% | |
| Vitamin C | 9.7mg | 55% | |
| Iron | 1.2mg | 22% | |
| Calcium | 43.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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