New Orland’s Chicken and Sausage Gumbo

READY IN: 35mins

INGREDIENTS

  • 2teaspoonsground pepper
  • 1 12 teaspoonscayenne pepper
  • 1 12 teaspoonspaprika
  • 1teaspoondry mustard
  • 1teaspoongarlic powder
  • 1teaspoonsalt
  • 1cupvegetable oil
  • 3lbschicken breasts
  • 12 cupflour
  • 1largeonion
  • 34 cupcelery, chopped
  • 34 cupbell pepper, choped
  • 1 12 quartschicken broth
  • 1 34 cupssausage, sliced
  • 2garlic cloves, minced
  • 2tablespoonshot pepper sauce (optional)
  • NUTRITION INFO

    Serving Size: 1 (649) g

    Servings Per Recipe:6

    Calories: 1026.1

    Calories from Fat 704 g 69 %

    Total Fat 78.2 g 120 %

    Saturated Fat 17.7 g 88 %

    Cholesterol 183.7 mg 61 %

    Sodium 1893.5 mg 78 %

    Total Carbohydrate15.9 g 5 %

    Dietary Fiber 1.9 g 7 %

    Sugars 2.6 g 10 %

    Protein 62.2 g 124 %

    DIRECTIONS

  • In a small bowl, mix together pepper, cayenne pepper, paprika, dry mustard, garlic powder and salt. Put on chicken pieces, do not use all of the mixture.
  • In a large frying pan, heat oil over medium heat. In a large plastic bag, add flour and remaining spice mixture. Add chicken pieces a few at a time. Shake to coat. Brown chicken in oil for 2 minutes on one side, then 3 minutes on the other side. Chicken does not need to be cooked through. Drain on paper towel.
  • Add remaining flour mixture to oil. Reduce heat and cook, stirring constantly until mixture turns nut brown. Add onion, celery, and pepper. Remove from heat.
  • In a large dutch oven, bring the broth to a boil. Add about ½ cup broth into mixture and stir. Gradually add mixture into dutch oven, then stir until combined.
  • Add sausage, stirring often. Cook for 15 minutes. Chorizo sausage is best, but any other type is fine as well.
  • Add chicken, garlic, and pepper sauce. Cook for an hour. Stir often to ensure it does not burn to the pot. Serve with rice.
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