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Suggest a better descriptionIf roux is hot, dissolve in cold water. Boil for approximately 1/2 hour and then add onions, celery, parsley and bell pepper and boil for an additional 1/2 hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file, if desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 06:07:27 -0400 From: billspa@icanect.net (Bill Spalding)
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Serving Size: 1 Serving (4284g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1653 | ||
Calories from Fat: 176 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 612.3mg | 188 % | |
Sodium 2622.8mg | 90 % | |
Potassium 3252.1mg | 86 % | |
Total Carbohydrate 221g | 65 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 214.1g | ||
Protein 135.9g | 194 % | |
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: 1653
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