Cajun Style Gumbo
Begin by preparing all of your vegetables and meat. Place oil and flour into a 8 - 10 quart stock pot over low/medium heat and stir continuously while roux develops. The roux will bubble at first and continue to darken, it will begin to smell like it's burning but continue to heat, the roux is ready when a dark chocolatey color achieved. Add peppers, onions and celery along with seasonings, stir to combine and sweat for 5-10 minutes. Add chicken stock, sausage and chicken, stir to combine. Bring to a boil, cover and reduce heat. Allow to simmer for 2-3 hours. Add frozen shrimp, cover and bring heat back to medium heat for 5 minutes. Turn off heat and leave covered for 20 minutes to allow frozen shrimp to cook through. Serve hot over rice.
I highly recommend hand pulling rotisserie chickens to get a blend of white and dark meat.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1040 | ||
Calories from Fat: 644 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.6g | 95 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 394.6mg | 121 % | |
Sodium 1399mg | 48 % | |
Potassium 1007.7mg | 27 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 27.1g | ||
Protein 67.8g | 97 % | |
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: 1040
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