Directions:
- Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
- Make roux by browning the flour in the butter. Cook and stir until dark brown.
- Add the chopped vegetables to the roux and cook them until soft.
- Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
- Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
- Simmer on low heat for about 25 minutes. Adjust seasonings.
- Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
- Remove from heat and let sit while you prepare rice.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.3 Kcal (2999 kJ) | ||
| Calories from fat | 339.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.76g | 58% | |
|---|---|---|---|
| Cholesterol | 166.51mg | 56% | |
| Sodium | 2179.2mg | 91% | |
| Potassium | 431.04mg | 9% | |
| Total Carbs | 62.47g | 21% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 31.64g | 63% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.4mg | 24% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 147.07 Kcal (616 kJ) | ||
| Calories from fat | 69.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 58% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 56% | |
| Sodium | 447.42mg | 91% | |
| Potassium | 88.5mg | 9% | |
| Total Carbs | 12.83g | 21% | |
| Sugars | 1.45g | 28% | |
| Dietary Fiber | 0.65g | 13% | |
| Protein | 6.5g | 63% | |
| Vitamin C | 2.2mg | 18% | |
| Iron | 0.9mg | 24% | |
| Calcium | 22.3mg | 11% | |
* 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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