In large kettle, saute onion, green pepper and garlic in butter. Blend in flour; cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tender. Remove from heat; add remaining ingredients except shrimp, rice and parsley. Simmer 45 minutes. Just before serving, add shrimp; simmer, covered, 5 minutes until shrimp are pink and tender. Toss together with rice and parsley. Serve gumbo in soup plates over portion of rice and parsley. Or heap rice in center of individual bowls of gumbo.
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 144.7mg||45 %|
|Sodium 233.6mg||8 %|
|Potassium 838.5mg||22 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 64.7g|
|Protein 25.3g||36 %|
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Calories per serving: 453
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