RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3618
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| Recipe Name: |
Chicken and Andouille Sausage Gumbo - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.22
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, cayenne
0.5 Teaspoon onion powder
0.5 Teaspoon garlic powder
1 Cup crisco
3 Cups rice, white, cooked for serving
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Directions:
Cube chicken breasts. Slice Andouille sausage into 1/4-inch slices and then quarter each slice. Mix 1/4 cup of flour with the seasonings in a small bowl, then toss chicken until the cubes are well coated with the spices. Heat the oil in a large skillet and sauté the chicken until browned. Drain on paper towels, if necessary. Set aside. Combine the 1 cup of flour and lard to make a dark, mahogany-colored roux. Remove the roux from the heat and add the chopped vegetables.
Stir until the roux stops darkening. Return to heat and cook until the vegetables are limp, about 5 to 7 minutes. Add the chicken stock, a little at a time, stirring until well blended. Bring to a boil, then add chicken, Andouille and garlic. Reduce the heat to simmer for 1 hour. You may need to skim the gumbo occasionally if fat from the roux or sausage rises to the top. Taste and adjust seasonings. Serve over rice. |
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| Nutrition per Serving: |
| Calories: |
941 |
Total Carbs: |
59.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
161.3 |
Fat: |
45.0 |
Protein: |
67.41 |
| Fiber: |
1.58 |
Sodium: |
3378.39 |
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