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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 140 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). | 2. Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot. | 3. Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes. | 4. Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock. | 5. Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour. | 6. Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes. | 7. Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
millet flour	1	cup		454.58	89.3928	12.7925	5.0575
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
white onion	1		chopped	64.0	14.944	1.76	0.16
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
andouille sausage	1	pound	cut	403.4676	0.0	89.7602	2.2667
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
bay leaf	3			-	-	-	-
salt	2	teaspoons		-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
file powder	1	tablespoon		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.