Guaranteed to conjure up dreams of moss-draped oaks and the bayou. This was developed with the help of a Cajun friends memory of watching his mama cook it every Friday night when he was a boy in Louisiana. Making a "roux" with the flour and lard is the most important part and the secret of a good gumbo. Be careful and dont let it burn. In a heavy pan, melt the lard (shortening: over very low heat. Add flour and stir continuously until it turns a tawny brown color (it may take as long as 15 minutes, but dont rush it because if it burns, the gumbo will be ruined). Now add the onion, garlic, celery, parsley, and green pepper and braise about 5 mintues, being careful, again, not to burn it. Add tomato puree, 1 cup water, tuna, and shrimp and simmer for 45 minutes. Add file powder and serve over fluffy steam rice. From: The Tuna Cookbook
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 5.9mg||0 %|
|Potassium 162.2mg||4 %|
|Total Carbohydrate 91.4g||27 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 90.6g|
|Protein 7.9g||11 %|
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Calories per serving: 414
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