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.
|Serving Size: 1 Serving (2405g)|
|Recipe Makes: Servings|
|Calories from Fat: 1601 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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: 3235
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