We make this with leftover Turkey, boiling the stripped carcass ahead of time to make stock. Can also use chicken or vegetable broth instead.
1) MIx onions, green pepper, and celery in a mixing bowl and set aside. Combine all spices in small bowl.
2)Heat oil in heavy soup pan over high heat until smoking (approx. 5 minutes). Gradually add flour wisking continuously. Be careful not to splash oil on skin! Wisk constantly until roux turns dark red-brown to black (2-4 minutes). Add 1/2 vegetables and cook 1-2 minutes. Add remaining vegetables and cook 2-3 minutes more. Stir in seasoning mix and continue cooking 2 more minutes. Add garlic and cook 1-2 minutes more.
3) Make sure broth is warm-hot, start adding broth slowly to vegetable-roux stirring constantly. Bring to boil. Add sausage and turkey, returm to boil and boil for 15 minutes. Add okra, bring back to boil, then reduce heat and simmer 10-15 minutes. Add shrimp and let cook 1-2 minutes. Remove from heat and skim excess oil from top. Serve immediately over rice.
Can use various combinations of meats including crabmeat, fish, chicken, oysters, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 399 | ||
Calories from Fat: 231 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 110mg | 34 % | |
Sodium 369.8mg | 13 % | |
Potassium 479.1mg | 13 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.6g | ||
Protein 27.9g | 40 % | |
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: 399
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