The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.
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Serving Size: 1 to 8 serving (222g | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 312 | ||
Calories from Fat: 248 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 239.9mg | 8 % | |
Potassium 126.3mg | 3 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 13.6g | ||
Protein 2.3g | 3 % | |
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: 312
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