Try this Edie's Seafood Gumbo recipe, or contribute your own.
Suggest a better descriptionIn a large medium high heated gumbo pot measuring six quarts or more, make a brown roux by adding oil; wait until oil is hot, then add flour and constantly stir about 2-3 minutes or until roux is brown.
Reduce heat to medium. Add next four ingredients, and cook slowly until veggies are tender, stirring occasioanlly. About 10 minutes.
Add next three ingredients and cook slowly for about 30 minutes.
Add cooked shrimp and cook for another ten minutes. Add crab meat and cook for another five minutes. Add okra and cook for 10-15 minutes or until okra is done.
Add seafood seasoning and a little salt. Continue to cook several hours to improve flavor and thicken gumbo. Serve with hot rice.
Variation - omit crab meat and add additional shrimp for shrimp gumbo, or add oysters for another variation.
Note: crab meat need to be carefully sifted through to remove any shell remains.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 339 | ||
Calories from Fat: 48 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 202.6mg | 62 % | |
Sodium 586mg | 20 % | |
Potassium 830.6mg | 22 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 30.9g | ||
Protein 37g | 53 % | |
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: 339
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