The recipe is a hand-me-down from my mother. It is the base for her shrimp creole or gumbo.
Boil ham in water to cover for 1 1/2 hrs.
Saute' onions, bell pepper and garlic in 1/2 stick of butter in a skillet. Remove.
Cook okra in in same skillet in 1/2 stick of butter until no longer stringy. Add to above vegetables.
Add roux to okra and vegetables along with 4 cups hot water from boiled ham. Dissolve roux in mixture.
Add ham, tomato sauce, bay leaves, and 16 oz. water. Cover and cook slowly 1 1/2-2 hours.
Before serving, add shrimp to sauce, cook, and pour over rice.
Note: If making gumbo instead of creole, omit tomato paste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2405g) | ||
Recipe Makes: Servings | ||
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Calories: 3235 | ||
Calories from Fat: 1601 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.9g | 237 % | |
Saturated Fat 86.2g | 431 % | |
Monounsaturated Fat 64.2g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 1443.1mg | 444 % | |
Sodium 13055.8mg | 450 % | |
Potassium 5384.7mg | 142 % | |
Total Carbohydrate 147.3g | 43 % | |
Dietary Fiber 32.4g | 130 % | |
Sugars, other 114.9g | ||
Protein 258.8g | 370 % | |
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: 3235
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