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Shelia Lumar: "I made this today(4/2/17), to say it turned out f…" Read More
23Ingredients
3Hours
770Calories
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Ingredients
US|METRIC
11 SERVINGS
- 1/3 lb. bacon (diced)
- 3 lb. chicken thighs (skin on)
- salt
- 2 lb. andouille sausage
- 1/2 cup peanut oil
- 1 cup flour
- 2 green peppers (diced)
- 4 celery stalks (diced)
- 1 onion (large, diced)
- 4 garlic cloves (minced)
- 2 Tbsp. tomato paste
- 1 qt. chicken stock
- 1 qt. water
- 1 lb. okra (sliced into discs)
- 3 green onions (chopped)
- 1/2 cup fresh parsley (chopped)
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- 1 tsp. celery seed
- 2 Tbsp. sweet paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. dried thyme
- 1 Tbsp. dried oregano
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium970mg40% |
| Potassium880mg25% |
| Protein41g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kalyani 5 years ago
Do not make your roux in leftover bacon fat. (I LOVE bacon fat!) After I cooked all meats in it, the roux picked up all the burnt bits. That's when everything became bitter. I was able to salvage it by immidiately fishing out my veggies and meats and literally dumped roux down the drain. (I lost my lobster broth so that was a bummer) I made fresh roux and added all ingredients in. It still had bitter aftertaste but was edible. Also, the amount of fat in the pan and the roux was way WAY too much. No need to add oil at all....
I'm sure I lost a lot of flavor when I removed the roux. I wasn't impressed at all with this recipe.
Shelia Lumar 7 years ago
I made this today(4/2/17), to say it turned out fantastic is understatement!. Awesome flavors that came together nicely. I will be sure to file this recipe under favorites!
SEL