Try this Shrimp and Oyster Gumbo recipe, or contribute your own.
Suggest a better descriptionMelt half the butter in a heavy skillet over moderate heat and add the sliced okra, stirring until the white "strings" produced by the okra disappear. Set aside. Melt the remaining butter in a 2 to 3 qt. (2 to 3 l) soup pot over moderate heat. Add the onions, green pepper and garlic and cook for about 5 minutes. Add the flour and continue to cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock and stir using a wire whisk. Then add the okra, tomatoes, parsley bundle, salt, and black pepper. Bring to a boil, reduce the heat, and simmer partially covered for 30 minutes. Just prior to serving, add the shrimp and simmer for 5 minutes, then add the oysters and simmer for 2 to 3 minutes or until the oysters become plump and the edges begin to curl. Do not overcook the oysters. Stir in the lemon juice, Worcestershire sauce, and cayenne. Remove and discard the parsley bundle. Serves 6. Posted to EAT-L Digest by Whitaker/Rogan
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 499 | ||
Calories from Fat: 419 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 29.3g | 147 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 122mg | 38 % | |
Sodium 390.3mg | 13 % | |
Potassium 305.1mg | 8 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 17.1g | ||
Protein 3.4g | 5 % | |
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: 499
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