1. Pour water and chicken broth into large stew pot and set aside.
2. Make a roux, mix flour and oil in heavy skillet, heat over med-high heat while stirring constantly.This is a key step, take care not to burn the roux. Monitor color, when turned a cinnamon brown remove from heat immediately and stir in chopped onion and garlic (not green onion), Place roux in stew pot with water.
3. Add meats , cajun and poultry seasoning to stew pot,add optional celery in at this time and bring to a boil, then simmer for about an hour or until meat is tender and Gumbo is slightly thickened. Add boiling water to thin, if too thick during cooking stage.
4. During last ten minutes of cooking add the File' , Parsley and sliced green onion tops to Gumbo.
Leftover Gumbo excellent
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6|
|Calories from Fat: 374 (63%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 102.6mg||32 %|
|Sodium 1306.6mg||45 %|
|Potassium 767.4mg||20 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.6g|
|Protein 35.1g||50 %|
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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: 596
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