6 Serves
62 Mins
11 g
14 g
22 g
Finely dice the onion, celery, and bell pepper using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Celery
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
ZimbabweanVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
1676 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a heavy-bottomed pot, whisk together flour and oil over medium heat to create a dark brown roux, stirring constantly.
Add the onion, celery, and bell pepper to the pot and sauté until softened.
Stir in the stock, sausage, and seasonings, then simmer the mixture until the flavors are well combined.
Season with salt and pepper to taste and serve hot.
Bell Peppers
Salt And Pepper
Flour
Chicken Stock
Andouille Sausage
Salt
Vitamin A
23 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
17
g38
g21
g
Tanzanian
EthiopianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g