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Texiana Gumbo (For the Masses!)

The Arringtons

"Hybrid of a classic dish. Hands-down the best gumbo I've ever made or eaten. Served best over potato salad or rice. Yes, gumbo on potato salad is delicious! This was for our wedding rehearsal dinner; for a normal recipe, divide everything by four."
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1 h 50 m servings 266 cals
Original recipe yields 60 servings

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  1. Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
  2. Whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. Cook and stir until mixture is browned and bubbling, 10 to 20 minutes. Add garlic; cook and stir until garlic is fragrant, about 1 minute.
  3. Slowly whisk chicken broth and beer into flour mixture; bring to a boil. Mix sweet onion, bell pepper, celery, okra, green onions, Creole seasoning, and parsley into broth.
  4. Stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. Season with salt and black pepper.

Nutrition Facts

Per Serving: 266 calories; 17.9 g fat; 11.9 g carbohydrates; 12.4 g protein; 70 mg cholesterol; 1229 mg sodium. Full nutrition

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I had to scale this way down and I used smoked sausage instead of the andouille out of personal preference. I enjoyed the flavor of this very much. I just ate it as a soup and didn't even bother...