Directions:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.3 Kcal (914 kJ) | ||
| Calories from fat | 173.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Cholesterol | 3.45mg | 1% | |
| Sodium | 441.58mg | 18% | |
| Potassium | 113.96mg | 2% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.27 Kcal (391 kJ) | ||
| Calories from fat | 73.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 30% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 1% | |
| Sodium | 188.66mg | 18% | |
| Potassium | 48.69mg | 2% | |
| Total Carbs | 4.48g | 3% | |
| Sugars | 0.53g | 5% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 1g | 5% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.5mg | 4% | |
* 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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