Directions:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender.
- Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces.
- In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink.
- Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.9 Kcal (1829 kJ) | ||
| Calories from fat | 222.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.76g | 38% | |
|---|---|---|---|
| Cholesterol | 375.57mg | 125% | |
| Sodium | 696.39mg | 29% | |
| Potassium | 425.09mg | 9% | |
| Total Carbs | 19.75g | 7% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 32.19g | 64% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 4mg | 132% | |
| Iron | 8.9mg | 50% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 105.84 Kcal (443 kJ) | ||
| Calories from fat | 53.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 38% | |
|---|---|---|---|
| Cholesterol | 90.98mg | 125% | |
| Sodium | 168.7mg | 29% | |
| Potassium | 102.98mg | 9% | |
| Total Carbs | 4.78g | 7% | |
| Sugars | 0.54g | 9% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 7.8g | 64% | |
| Vitamin C | 9.1mg | 63% | |
| Vitamin A | 1mg | 132% | |
| Iron | 2.2mg | 50% | |
| Calcium | 15.4mg | 6% | |
* 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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