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Chicken and Andouille Smoked Sausage Gumbo (Creole Stew) Recipe

Chicken and Andouille Smoked Sausage Gumbo (Creole Stew) Recipe

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Chicken and Andouille Smoked Sausage Gumbo (Creole Stew)

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Ingredients:

Serving

1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 lb okra, chopped
3/4 cup finely chopped celery
1 1/4 cups flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper
vegetable oil
1 1/2 quarts chicken stock
1 cup chopped tomatoes
2 cups tomato juice
1 tbsp file powder
1/2 lb andouille sausage
1 tsp minced garlic

Directions:

1 cup finely chopped onion 1 cup finely chopped green bell pepper 2 pounds okra, chopped 3/4 cup finely chopped celery 1 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper Vegetable oil 1 1/2 quarts chicken stock 1 cup chopped tomatoes 2 cups tomato juice 1 tablespoon file powder 1/2 pound andouille sausage 1 teaspoon minced garlic
In a bowl, combine the onions, bell peppers, okra and celery; set aside.
Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
Serve gumbo on a mound of cooked rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	713.9 Kcal (2989 kJ)
Calories from fat	217.94 Kcal
		% Daily Value*
Total Fat	24.22g	37%
Cholesterol	54.7mg	18%
Sodium	2232.73mg	93%
Potassium	1700.53mg	36%
Total Carbs	92.28g	31%
Sugars	20.03g	80%
Dietary Fiber	14.25g	57%
Protein	34.07g	68%
Vitamin C	134mg	223%
Vitamin A	1.2mg	39%
Iron	25.9mg	144%
Calcium	381.1mg	38%

Amount Per 100 g
Calories	70.83 Kcal (297 kJ)
Calories from fat	21.62 Kcal
		% Daily Value*
Total Fat	2.4g	37%
Cholesterol	5.43mg	18%
Sodium	221.53mg	93%
Potassium	168.73mg	36%
Total Carbs	9.16g	31%
Sugars	1.99g	80%
Dietary Fiber	1.41g	57%
Protein	3.38g	68%
Vitamin C	13.3mg	223%
Vitamin A	0.1mg	39%
Iron	2.6mg	144%
Calcium	37.8mg	38%

* 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.

Tastes

salty
savory
bitter
sweet

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