Spicy Rooster Gumbo Recipe

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Spicy Rooster Gumbo
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Ingredients
22
Count
Nutrition
7317
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Place chicken stock in a 2-gallon stockpot. Place on back burner, bring to boil, and reduce to a simmer.
  3. Mix together salt, cayenne, black pepper, cumin, paprika, and coriander and set aside.
  4. Cut the rooster or chicken into 8 pieces, removing the backbone and discarding. Place the ham hocks in the stock to simmer.
  5. Season the flour with salt and pepper and place in a shallow dish. Generously coat the chicken parts with some of the spice mix. Set aside the remaining spice mixture. Dust the seasoned chicken parts in the seasoned flour and set aside the remaining flour.
  6. In a cast-iron skillet heat the chicken fat almost to smoking. Fry the chicken parts over high heat to crisp the outside, but not cook the inside of the chicken. Remove the chicken from the oil and drain on paper towels and add to stock. Keep the remaining chicken fat in the pan.
  7. Toss andouille with a few drops of oil and place in a baking dish. Roast until fat is rendered and the surface of the andouille is caramelized, about 15 minutes. Remove and put the andouille aside.
  8. Heat the reserved chicken fat almost to smoking. Very carefully whisk in the remaining flour. Lower the heat to medium. Whisk the flour into the roux and continue to whisk in a circular motion around the cast-iron pan. The flour will move through a range of colors from hazelnut to brick red and on to dark brown. Place 1/2 of the onions and all of the green bell peppers, garlic, and bay leaves in a large, heatproof bowl or container.
  9. When the roux has reached a deep, red brown color, carefully pour the hot roux over the onion/pepper mixture and stir to combine.
  10. Add the roux mixture to the stock, a few spoons at a time, leaving 5 minutes between each addition, until it is all added. Add half of the remaining seasoning mix. Allow to simmer for 30 minutes or until rooster is cooked and tender.
  11. Strain into a large pot. Saute remaining onions and red peppers until softened and add to strained liquid. Remove meat from cooked chicken. Discard chicken bones. Add chicken pieces and andouille rounds. Place gumbo in serving bowls and finish with a spoonful of rice and sliced scallions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7317.14 Kcal (30635 kJ)
Calories from fat 1424.83 Kcal
% Daily Value*
Total Fat 158.31g 244%
Cholesterol 210.08mg 70%
Sodium 13659.13mg 569%
Potassium 1301.79mg 28%
Total Carbs 1225.8g 409%
Sugars 94.76g 379%
Dietary Fiber 44.95g 180%
Protein 244.47g 489%
Vitamin C 215.1mg 358%
Vitamin A 5mg 166%
Iron 91.8mg 510%
Calcium 123.4mg 12%
Amount Per 100 g
Calories 357.15 Kcal (1495 kJ)
Calories from fat 69.55 Kcal
% Daily Value*
Total Fat 7.73g 244%
Cholesterol 10.25mg 70%
Sodium 666.7mg 569%
Potassium 63.54mg 28%
Total Carbs 59.83g 409%
Sugars 4.63g 379%
Dietary Fiber 2.19g 180%
Protein 11.93g 489%
Vitamin C 10.5mg 358%
Vitamin A 0.2mg 166%
Iron 4.5mg 510%
Calcium 6mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 158.7
    Points
  • 193
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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