Directions:
- Melt shortening in a large stockpot; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Add onion, celery, green pepper, and garlic; cook until vegetables are tender. Set aside.
- Brown chicken in oil in a large skillet; drain, and set aside. Reserve drippings in skillet.
- Add water to skillet, and bring to a boil. Remove from heat, and gradually pour pan dripping mixture over vegetable-flour mixture in stockpot, stirring constantly. Add chicken, sausage, salt, and pepper; cover and simmer 1 to 1 1/2 hours, stirring occasionally. Remove from heat; stir in filé powder. Serve gumbo over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.69 Kcal (2821 kJ) | ||
| Calories from fat | 537.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.68g | 92% | |
|---|---|---|---|
| Cholesterol | 66.21mg | 22% | |
| Sodium | 1026.52mg | 43% | |
| Potassium | 174.03mg | 4% | |
| Total Carbs | 17.71g | 6% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 17.57g | 35% | |
| Vitamin C | 30.9mg | 51% | |
| Iron | 1.1mg | 6% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.95 Kcal (548 kJ) | ||
| Calories from fat | 104.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 92% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 22% | |
| Sodium | 199.53mg | 43% | |
| Potassium | 33.83mg | 4% | |
| Total Carbs | 3.44g | 6% | |
| Sugars | 0.62g | 13% | |
| Dietary Fiber | 0.42g | 9% | |
| Protein | 3.42g | 35% | |
| Vitamin C | 6mg | 51% | |
| Iron | 0.2mg | 6% | |
| Calcium | 12.8mg | 7% | |
* 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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