This is yet another way to cook gumbo. The use of butter instead of oil is usually the New Orleans or Creole way to make a roux.
Melt half the butter and saute the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of shrimp stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the other half of the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid to make a slurry and add to the gumbo. Add salt and pepper and cayenne to taste. Do not bring to a boil. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into wide, flat bowls, then add 1/2 cup rice mounded up in the middle of the bowl of gumbo.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 6 | ||
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Calories: 807 | ||
Calories from Fat: 172 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 26 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 259.5mg | 80 % | |
Sodium 1221.3mg | 42 % | |
Potassium 984.7mg | 26 % | |
Total Carbohydrate 107g | 31 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 101g | ||
Protein 48.6g | 69 % | |
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: 807
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