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|
|Calories from Fat: 172 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 807
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