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Suggest a better descriptionRemove the top shells of the crabs and discard. Cut each crab into four pieces. Melt the butter and saute the onions, okra, white onions and the crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of fish stock and bring to a boil. Let it boil for a minute, then add to the first pot. In a small skillet, cook the butter and flour together until brown. Blend this brown roux with the file and some of the gumbo liquid and add to the gumbo. Add the salt and pepper and cayenne to taste. Simmer for about 1 1/2 hours. To serve, pour 1 1/2 cups of gumbo over 1/2 cup of rice. Recipe by: Antoines Restaurant, New Orleans Posted to MC-Recipe Digest V1 #613 by Bill Spalding
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 382 | ||
Calories from Fat: 210 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 58.7mg | 18 % | |
Sodium 592.7mg | 20 % | |
Potassium 574.5mg | 15 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 33.5g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
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