Chicken Sauce
Description
A rich and hearty Cajun gumbo featuring a dark roux, shrimp stock, and a medley of chicken, shrimp, and andouille sausage. This classic dish is thickened with okra and seasoned with the holy trinity of onion, celery, and bell pepper. Serve over rice for a satisfying and flavorful meal.Ingredients
Directions
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Make a roux in a heavy bottomed pot from the flour and oil.
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Cook over medium heat, stirring constantly until roux is a dark caramel color.
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Be careful not to burn.
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If you see black specks in the roux, throw it out and start over.
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Add stock gradually to roux, stirring as it is added to prevent lumps from forming.
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Add remaining ingredients except the shrimp, hot sauce, and rice.
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Boil the shells, tails and heads of the shrimp in about 1 or two cups water, depending on how many shells you have.
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Add to gumbo during the cooking phase.
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Simmer for an hour or two or until the meat is cooked and the gumbo starts to thicken.
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Add the shrimp and hot sauce about 20 minutes before serving.
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Serve in a bowl over rice.
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Sprinkle some file into the individual servings.
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'File' is pronounced Fe Lay
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 2460.5kcal
- % Daily Value *
- Total Fat 87.4g135%
- Saturated Fat 20.9g105%
- Cholesterol 1479.0mg493%
- Sodium 5509.6mg230%
- Total Carbohydrate 173.7g58%
- Dietary Fiber 46.2g185%
- Sugars 17.0g
- Protein 270.6g542%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
