Put fresh, washed shrimp in 1 pint of water with 1 teaspoon salt; cook over medium heat about 5 minutes or until shrimp turns pink. Turn off heat and leave covered 3 minutes, drain and reserve liquid for gumbo ln a large pot with heavy bottom, heat oil; add flour. Make a roux (brown flour in oil) of deep golden brown; cook on a low heat, stirring constantly. Take pot off heat and quickly add onions and garlic; cook 4 minutes. Return to heat; add bell pepper, bay, leaf, broth with remaining water and dried shrimp. Let come to a boil; then add tomatoes and okra, stirring until it comes to a boil again. Reduce to simmer and cook, covered for 1 hour. Add cooked shrimp, green onion and parsley to gumbo just before serving. Serve in soup bowls with cooked rice. Note: For a different taste treat, shrimp gumbo file is made the same way, only omit okra, but putting 1/4 teaspoon gumbo fil? into each serving. (Do not cook fil?). Fil? is herb powder made from sassafras leaves, and can be found in most stores in the spice section. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 133.9mg||5 %|
|Potassium 132.9mg||3 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10g|
|Protein 1.6g||2 %|
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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.
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