I leave out the oysters and use a rotisserie chicken to give it extra flavor.
Notes on making a roux:
A roux is used in most Cajun dishes. It is just oil and flour cooked until it browns. The darker the roux, the richer the flavor of the dish. If you burn the roux, just start over. Oil and flour are cheap ingredients to throw out (you should never have to throw out a pot of gumbo because you burnt the roux). Stir the roux constantly. It will reach a point where it will start changing color quickly. One of my cooking teachers said "if you are going to talk on the phone and chase kids, cook it on low; if you constantly stay with it and stir it, you can cook it on medium high."
In a 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, for about 30 minutes until roux turns dark brown and develops a nutty aroma. Add green peppers, celery, onion and garlic; cook for 10 minutes or until vegetables are tender. Add tomatoes with liquid, okra, water, chicken, ham, parsley, hot pepper sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, for 45 minutes, stirring occasionally. Add oysters, simmer 10 minutes longer. Discard bay leaf. Serve with cooked rice and additional hot pepper sauce, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 23 | ||
Calories from Fat: 23 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 23
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