Mother and I had this at The Chuckwagon Café in Georgetown, TX, one afternoon when we were out driving around back in 1989. Sadly, The Chuckwagon Café burned down in 2001.
I asked our waitress if there was a secret to this wonderful soup (I had tried unsuccessfully to duplicate it) and she shared that it had gumbo file in it.
Make a light roux of the oil and flour ; add the chicken broth and
seasonings . Bring to a boil ; When the broth begins to thicken , add the vegetables. Return to boiling, reduce heat, and allow to simmer for about an hour and a half .
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Serving Size: 1 Recipe (1135g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1683 | ||
Calories from Fat: 982 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.1g | 145 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 59.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 58.1mg | 2 % | |
Potassium 3557.8mg | 94 % | |
Total Carbohydrate 167.9g | 49 % | |
Dietary Fiber 21.1g | 85 % | |
Sugars, other 146.8g | ||
Protein 17.7g | 25 % | |
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: 1683
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