Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
9
Low
Nutrition per serving
Calories540.5 kcal (27%)
Total Fat38.2 g (55%)
Carbs19 g (7%)
Sugars5.6 g (6%)
Protein30.5 g (61%)
Sodium386.9 mg (19%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Place chickens and pheasants in stock pot with water, salt and pepper. Cook for 1 hour.
Step 2
Remove meat and de-bone when cool. Turn stock to low.
Step 3
Chop onions, green onion, and celery. Add to stock and return to high heat.
Step 4
Peel meat from birds (no bones or skin) and add to stock.
Step 5
Return to a boil and cook until veggies are done.
Step 6
Add cayenne pepper when boiling.
Step 7
In a cast iron skillet add flour and oil. Stir with a flat wooden spoon unit roux is chocolate brown.
Step 8
Add roux to pot slowly and carefully. Stir to mix.
Step 9
Add the cans of tomatoes.
Step 10
Right before serving add frozen okra and cut sausage.
Step 11
Serve over white rice.
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