In a deep, heavy skillet, heat oil over high heat until just smoking. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken. This recipe yields 6 to 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (513g)|
|Recipe Makes: 6|
|Calories from Fat: 371 (53%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 280.7mg||86 %|
|Sodium 715.8mg||25 %|
|Potassium 1014.1mg||27 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 28.9g|
|Protein 46.9g||67 %|
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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: 698
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