Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 lb chicken, cut to frying pieces
- Salt and cayenne pepper
- 1 cup oil
- 1 cup flour
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon thyme
- 1 pound andouille sausage, cut into 1/4 inch slices
- 1 pint oysters with their liquor
Directions
1. Season the hen well with salt and cayenne pepper.
2. Warm chicken broth in a sauce pan.
3. In a heavy iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly. When the roux is the color a pecan, add the onions, green bell peppers and celery. Cook until vegetables are wilted, about 10-15 minutes.
4. Add warmed chicken broth to vegetable mixture. Add chicken, bay leaves and thyme. Cook over medium heat for 1 hours. Add andouille and cook for at least another hour or until chicken is tender.
5. A few minutes before serving, add oysters and their liquor; simmer just until oysters curl.
Category:Guamanian Recipes
Category:Guamanian Meat Dishes