Directions:
- Season chicken generously with salt and cayenne. Set aside.
- In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add onion, bell pepper and celery; cook for 5 to 10 minutes or until vegetables are very soft.
- Add broth and stir to blend well. Add chicken, bay leaves and thyme. Bring to a boil, then reduce the heat and simmer, partially covered, for 2 to 3 hours or until the chicken is fork-tender. Add andouille and cook for 30 minutes.
- Adjust the seasonings and stir in green onions and parsley. Remove bay leaves. Serve immediately over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1668.14 Kcal (6984 kJ) | ||
| Calories from fat | 1327.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.55g | 227% | |
|---|---|---|---|
| Cholesterol | 721.63mg | 241% | |
| Sodium | 1638.67mg | 68% | |
| Potassium | 973.14mg | 21% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 62.56g | 125% | |
| Vitamin C | 79.9mg | 133% | |
| Vitamin A | 9.1mg | 303% | |
| Iron | 28mg | 155% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 203.66 Kcal (853 kJ) | ||
| Calories from fat | 162.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 227% | |
|---|---|---|---|
| Cholesterol | 88.1mg | 241% | |
| Sodium | 200.06mg | 68% | |
| Potassium | 118.81mg | 21% | |
| Total Carbs | 2.76g | 8% | |
| Sugars | 0.21g | 7% | |
| Dietary Fiber | 0.17g | 6% | |
| Protein | 7.64g | 125% | |
| Vitamin C | 9.8mg | 133% | |
| Vitamin A | 1.1mg | 303% | |
| Iron | 3.4mg | 155% | |
| Calcium | 8.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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