Try this Shrimp n Chicken Gumbo recipe, or contribute your own.
Suggest a better descriptionCombine chicken and water in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. Remove chicken from broth; set aside to cool. Strain broth, if desired, and transfer to a large container; set aside. Bone and chop chicken; set aside. Place flour in a 15x10x1-inch jellyroll pan. Bake at 350 degrees for 45 minutes to 1 hour or until very brown; stirring every 15 minutes. Set aside. Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender. Add browned flour, thyme, and next 3 ingredients, stirring until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Remove and discard bay leaves. Serve over rice. Yield: 4 1/2 quarts.
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Serving Size: 1 Quart (1000g) | ||
Recipe Makes: 4 | ||
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Calories: 860 | ||
Calories from Fat: 326 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 380.8mg | 117 % | |
Sodium 1291.9mg | 45 % | |
Potassium 1869mg | 49 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 40.9g | ||
Protein 84.4g | 121 % | |
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: 860
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