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Recipe Name: Artis' Chicken Gumbo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

3 Pound(s) Stewing chicken
1 Onion
4 Shallots, or green onins
20 Stems
2 Cloves garlic, more w/out
1/2 Green pepper
4 Bay leaves
1 Spoon
1 Pound(s) Andouille sausage, or ham
1 Pint(s) Oysters, with liquid
Salt and pepper
File powder
Oil or chicken fat, for
Cut up chicken and season with salt and pepper. Fry chicken until
brown, in its own fat, in a black iron pot. Place in soup pot. Cut up
seasonings. Pour off fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup pot with browned
chicken. Make a dark roux, add 2 1/2 quarts water, pour into soup pot.
Fry sliced sausage slowly to render fat. Add sausage to gumbo. Let
cook, with lid cracked, on Low heat until tender, 2-3 hours for a good
old bird. Remove bay leaves. Add oysters, about 10 minutes before
serving, cooking just until they curl. Add file after oysters curl and
turn off heat, or pass file to be used individually. Serve in rimmed
soup bowl over hot cooked rice. Recipe By : DDMmom/AOL File

Nutrition (calculated from recipe ingredients)
Calories: 1477
Calories From Fat: 841
Total Fat: 94.4g
Cholesterol: 469.9mg
Sodium: 2490.4mg
Potassium: 540.3mg
Carbohydrates: 38g
Fiber: 1.5g
Sugar: 1.1g
Protein: 116.8g

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