xiaoxl/recipe_data huggingface dataset:
Gram’s Secret 24 Hour Potatoes


Ingredients:
onion, milk, cheddar cheese, sour cream, salt, dry mustard, pepper

Directions:
Par boil peeled potatoes for 5 minutes.  Do not let potatoes get cooked all the way through, potatoes should remain firm.
Grate potatoes into shreds with box grater.
In a large bowl mix potatoes, milk, onion, cheese, sour cream, salt, pepper and dry mustard.
Pour mixture in to a 9 x 13 glass baking dish.  Cover and refrigerate overnight.
Remove dish from refrigerator 1 hour before baking.
Bake at 350 for 45-50 minutes or until top becomes golden brown.
Chocolate Chip Banana Walnut Muffins- Using Cake Mix


Ingredients:
eggs, olive oil, bananas, chocolate chips, walnuts, sweetened coconut

Directions:
Mix bananas, oil and eggs in a separate bowl with a whisk, then add to cake mix, combine with a rubber spatula.
Stir in nuts and walnuts.
Makes 12 large muffins. Sprinkle with coconut on each,  it will toast when baking -- and bake for 20 to 25 minutes at 400 degrees°F.
Baked Honey Mustard Chicken
Category: meat-and-poultry
By Mary Annthipie Bane

Quick and easy to prepare, and the kids love it too!

Ingredients:
6  skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 232
Fat: 3.7 g
Saturated fat: 0.9 g
Carbohydrates: 24.8 g
Sugars: 23.4 g
Dietary fiber: 1 g
Protein: 25.6 g
Cholesterol: 67.1 mg
Sodium: 296.4 mg
True Maryland Crab Cakes
Category: breakfast-and-brunch
By Robert

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

Ingredients:
3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1  egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Directions:
In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties. Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 crab cakes

Calories: 388.3
Fat: 27.6 g
Saturated fat: 3.9 g
Carbohydrates: 6.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 27.7 g
Cholesterol: 136.7 mg
Sodium: 640.3 mg
Chocolate Monkey


Ingredients:
Creme de Cacao, chocolate ice cream, chocolate milk, milk, red maraschino cherry, banana

Directions:
"blend liqeuors with ice-cream, milk and syrup. pour into parfait glass, top with whipped cream and garnish with banana and cherry."
Slow Cooker Lamb Shanks


Ingredients:
olive oil, lamb shanks, plain flour, carrots, garlic cloves, tomato paste, red wine, tomatoes, sugar, bouquet garni

Directions:
Heat half the oil in a large frying pan.
Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes].
Remove the lamb from the slow cooker and cover to keep warm.
Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
Suitable to freeze but not to microwave.
JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers.  It was interesting to see how the low settings differed between them.  The cooking varied by about 2 hours, as one cooker had a much lower heat than the other.  It is important to keep an eye out, taste as you go and use your own judgement.  Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string.  The bundle is removed at the end of cooking and discarded.
Slow-Cooked Soy Chicken


Ingredients:
boneless skinless chicken thighs, cornflour, spring onions, fresh ginger, cooking wine, light soy sauce, dark soy sauce, hoisin sauce, zucchini

Directions:
Heat the oven to 180gC. Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.
Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.
Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.
Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom. Cover and place in the oven.
Cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender.
It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.
Eggplant Zucchini Bolognese


Ingredients:
penne pasta, eggplant, zucchini, onion, olive oil, garlic, salt, pepper, lean ground beef, tomato puree, brown sugar, parmesan cheese

Directions:
Cook pasta according to package directions.
In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
Bake in a preheated 425 oven for 20-25 min or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in the tomato puree, Italian seasoning and brown sugar.
Drain pasta; stir in tomato mixture and roasted vegetables.
Sprinkle with cheese.
Outback Steakhouse Macaroni and Cheese (Mac-A-Roo & Cheese C


Ingredients:
rigatoni pasta, butter, flour, milk, salt, paprika, processed cheese

Directions:
Prepare rigatoni using package instructions.
Drain and set aside.
In a large saucepan on medium heat, melt butter.
Add flour, stirring constantly.
Mixture should thicken.
When flour thickens, add milk, salt, paprika and cheese cubes.
Stir constantly until the sauce thickens but is smooth.
The cheese sauce should resemble an extra-thick cream.
If mixture is too thick, a little more milk may be added.
Pour the drained pasta into the sauce and gently stir until pasta is completely coated.
Pasta Primavera Sauce
Category: side-dish
By April

This pasta sauce is low-fat but doesn't taste it!

Ingredients:
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2  bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

Directions:
In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Yields: 6 servings

Calories: 84.5
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 13.8 g
Sugars: 8.1 g
Dietary fiber: 3.3 g
Protein: 2.8 g
Sodium: 975.5 mg
Willy's Sauerkraut Skillet


Ingredients:
smoked bacon, onions, sauerkraut, vegetable broth, garlic cloves, bay leaves, mustard seeds, clove, cumin seed, sugar, tomato paste, pepper, salt, cayenne pepper

Directions:
In a heavy based frying pan, heat the drippings and fry the bacon until golden.
Add the ground meat to brown, making sure you brake it up well.
Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes.
Add the broth and mix in the sauerkraut.
Add the garlic, together with all the spices and tomato puree.
Stir well and season with salt, pepper and cayenne pepper to taste.
Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick.
Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.
Instant Pot® Homemade Hamburger Mac
Category: main-dish
By Bren

A quick and easy dish for a weeknight. While the pressure is building you can make a side salad and have dinner on the table in 45 minutes. You can add 1 cup of shredded medium cheddar cheese to the pot, I don't due to allergies.  Enjoy!

Ingredients:
1 pound lean ground beef
1 cup finely diced onion
2 tablespoons taco seasoning mix
1 tablespoon minced garlic
1 teaspoon dried parsley
½ teaspoon chili powder
2 cups beef broth
2 cups canned diced tomatoes, with juices
2 cups elbow macaroni
½ cup sour cream  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef and saute, breaking meat up as it cooks, until browned, about 5 minutes. Remove beef and drain in a colander to remove excess fat. Return beef to Instant Pot® and add onion. Cook for 3 minutes. Add  , garlic, parsley, and chili powder; cook and stir for 1 minute. Add a dash of beef broth to deglaze the pot, scraping up any brown bits. Add remaining broth and tomatoes. Stir to combine. Mix in macaroni, stirring until noodles are completely submerged in liquid. Close and lock the lid. Turn off Saute mode. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve with a dollop of sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 360.1
Fat: 14 g
Saturated fat: 6.3 g
Carbohydrates: 34.5 g
Sugars: 4.6 g
Dietary fiber: 2.3 g
Protein: 21.5 g
Cholesterol: 58 mg
Sodium: 669.6 mg
Flan de Coco (Coconut Flan)
Category: desserts
By Esther

A delicious, tropical coconut flan -- authentically Caribbean!

Ingredients:
1 ½ cups white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
½ cup milk
6  eggs
½ cup fresh shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 1 cup of the sugar in a small saucepan over medium heat.  Cook gently, without stirring, but shaking occasionally until the sugar has melted.  Continue cooking until the sugar has completely melted, and turned golden brown.  Pour into a large, glass baking dish.  Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender.  Blend for 3 minutes until smooth.  Pour into baking dish over the caramel. Bake in preheated oven for 45 minutes until set.  When done, remove from oven and let cool for 30 minutes.  Run a knife around the edges of the dish to separate the flan from the sides.  Refrigerate overnight.

Prep time: 10 mins
Cook time: 1 hr
Total time: 9 hrs 10 mins
Yields: 12 servings

Calories: 296.5
Fat: 9 g
Saturated fat: 5.1 g
Carbohydrates: 47.1 g
Sugars: 46.8 g
Dietary fiber: 0.3 g
Protein: 8.3 g
Cholesterol: 114.1 mg
Sodium: 114.7 mg
Lomo Saltado With Mushrooms and Onion


Ingredients:
boneless pork chops, salt, ground black pepper, flour, onion, soy sauce, white wine vinegar, cilantro

Directions:
Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.
Butternut Squash Soup With Bacon and Cheddar


Ingredients:
butter, onion, sour cream, sharp cheddar cheese, sage

Directions:
In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
Add chopped bacon, butternut squash and stock.
Cook 30 minutes or until squash is tender.
Add sage and salt and pepper to taste.
Using an immersion blender, blend soup until smooth.
Add cream, sour cream and cheese and heat through, stirring to melt cheese.
Serve with toasted bread croutons, or crostini.
Gingery Beef Broth With Soba Noodles and Bok Choy


Ingredients:
green onions, beef broth, fresh ginger, garlic clove, salt, canola oil, baby bok choy, cremini mushroom, soy sauce

Directions:
Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
Decrease the heat to low and simmer for 20 minutes.
Strain the liquid discarding the solids, and return the broth to the pot.
Season with salt and keep warm over low heat.
In a frying pan over med-high heat, warm the oil.
Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
Return the broth to a boil and add the soba noodles.
Cook, stirring occasionally, for 4 minutes.
Add the bok choy, mushrooms and soy sauce and stir to combine.
Serve, garnished with the dark green onions slices.
Pass the hot sauce at the table.
Cheese Grits Casserole
Category: side-dish
By Elaine Kilgore

Megan R gave this recipe to me. She said it is a family recipe. Had this for Christmas dinner or Easter dinner side!

Ingredients:
2 ¼ cups whole milk
2 ¼ cups water
1 teaspoon salt
1 cup quick-cooking grits
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
½ pound sharp Cheddar cheese, cubed
¼ cup butter
⅛ teaspoon garlic powder
2  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish. Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes. Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish. Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 262.8
Fat: 20.6 g
Saturated fat: 12.4 g
Carbohydrates: 6.7 g
Sugars: 4.4 g
Protein: 13.1 g
Cholesterol: 96.6 mg
Sodium: 727.1 mg
Ricciarelli (Sienese Christmas Cookies)


Ingredients:
plain flour, baking powder, icing sugar, brandy, Amaretto, oranges, zest of, lemon, zest of, lemon peel, dark chocolate

Directions:
Sieve together the Icing Sugar, Flour and Baking Power into a bowel, then mix in the Ground Almonds.
In a separate bowl, add a couple of drops of almond extract to the egg whites and then whisk until stiff peaks form.
Stir the stiffened egg whites into the dry mixture until a sticky 'dough' is formed.
If you are trying the options, at this point add either a tablespoon of mixed orange/lemon peel OR the zest of half a lemon/orange OR a tablespoon of Rum, Brandy or Amaretto.
Sprinkle a board with sifted Icing Sugar and take a desertspoon full of the dough, roll in the Icing Sugar and form into a ball. Flatten the ball a little with the back of a fork. Continue until all your dough is gone (the amount above should make 12-16 cookies].
Line a baking sheet with greaseproof paper and place your dough balls on, taking care to leave space for 'spread' during cooking.
Pop into an oven that's been preheated to Gas Mark 6 (200C, 390F] until golden brown. This should take approximately 10-12 minutes.
Remove from oven and leave to cool completely. If you are intending to dip the cookies in chocolate, at this stage you should melt very good quality dark chocolate (70%+ cocoa solids]  in a bowl over a pan of simmering water and dip the cooled cookies inches Return them to the tray and cool off in the fridge or a cool place until chocolate is set.
Ricciarelli keep for a few weeks in an airtight container.
Cheesy Mexican Dip


Ingredients:
fat free sour cream, low-fat mayonnaise, chunky salsa, cheese, low-fat cream cheese

Directions:
Soften cream cheese either on the counter or in the microwave.
Combine all ingredients together just until mixed, the cream cheese should still be in small chunks.
Chill at least 1 hour before serving.
Romaine With Apple, Pecans and Blue Cheese
Category: salad
By USA WEEKEND columnist Jean Carper

Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

Ingredients:
⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1  Hass avocado, cubed
½ cup chopped red onions
¼ cup toasted pecan pieces

Directions:
In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Yields: 4 servings

Calories: 264.2
Fat: 17.2 g
Saturated fat: 4.2 g
Carbohydrates: 23.3 g
Sugars: 13.5 g
Dietary fiber: 7.1 g
Protein: 8.3 g
Cholesterol: 11.8 mg
Sodium: 237.5 mg
Whole Wheat No Egg Blueberry Jam Muffin


Ingredients:
whole wheat pastry flour, baking powder, soymilk, sugar, coconut oil, coconut oil

Directions:
Preheat oven to 350F (180 degree C].
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ].
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
Coco-Cocoa Fantasy Fudge (Clean Eating)


Ingredients:
coconut butter, honey, pure maple syrup, pure vanilla extract, cocoa powder

Directions:
Using a spoon, blend the coconut butter with the honey or syrup ad mix well. (If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened].
Add the vanilla extract, if desired.
Stir in the cacao or cocoa powder. Mix until smooth.
Pour into an 8x8 inch pan and refrigerate until firm.
Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long].
NOTE: You can also use this mixture as FROSTING! Simply use it before refrigeration and it will spread easily!
Monkey Bread Made Easy
Category: breakfast-and-brunch
By Kathleen

No more mushy centers! Perfectly portioned monkey bread in half the time.

Ingredients:
cooking spray
1 tablespoon ground cinnamon
¾ cup white sugar
2 (7.5 ounce) packages refrigerated biscuit dough
½ cup butter
½ cup brown sugar
1 tablespoon ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray. In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup). Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup. Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 402.6
Fat: 18.8 g
Saturated fat: 9.2 g
Carbohydrates: 56.7 g
Sugars: 36.1 g
Dietary fiber: 1.3 g
Protein: 3.8 g
Cholesterol: 31 mg
Sodium: 617.7 mg
Golden Squares


Ingredients:
fine graham cracker crumbs, sweetened condensed milk

Directions:
Mix together graham cracker crumbs, chocolate chips and nuts.
Blend in condensed milk.
Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
Remove from pan immediately to a wire rack, and remove the waxed paper.
Cool.
Cut into 2" squares - makes 16 squares.
Slow Cooker Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By learntosink

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Ingredients:
⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Directions:
Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes. Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool. Pour water into a slow cooker. Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper. Cover and cook on Low for 6 to 7 hours. Skim off fat with a spoon.

Prep time: 20 mins
Cook time: 6 hrs 20 mins
Total time: 6 hrs 40 mins
Yields: 6 servings

Calories: 447.2
Fat: 33 g
Saturated fat: 8.8 g
Carbohydrates: 13 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 24.2 g
Cholesterol: 64.8 mg
Sodium: 1083 mg