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Ingredients
US|METRIC
10 SERVINGS
- 3 cans chicken stock (low salt)
- 1 1/2 cups roux (brown, approximately)
- 1 lb. andouille sausage (or any spicy smoked sausage)
- 1 Tbsp. canola oil
- 1 Tbsp. minced garlic
- 1 green bell pepper (large, chopped)
- 1 yellow onion (medium, chopped)
- 1/2 tsp. dried thyme leaves (or 4 sprigs fresh)
- 1 bay leaf
- 2 Tbsp. Tabasco
- 2 Tbsp. worcestershire
- 2 tsp. salt (This is your preference and depends on how salty your stock and sausage is.)
- 1 tsp. freshly ground black pepper
- 4 cups chicken (shredded, I use a roast chicken from the grocery, but if you make your own chicken stock, you can use the chicken from that.)
- 3 cups cooked white rice (You may want more. It depends on how many rice lovers you have.)
- 1 cup canola oil
- 1 1/2 cups flour (divided into 1/4 cups)
- 1/3 cup finely chopped onion
- 1/3 cup green pepper (finely chopped)
- 1/3 cup chopped celery (finely)
- 1 tsp. minced garlic
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol545mg182% |
| Sodium1080mg45% |
| Potassium620mg18% |
| Protein37g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium8% |
| Iron20% |
* 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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