While there are no hard and set rules, it’s generally agreed that roux and the “holy trinity” of celery, onion and green bell pepper are the foundation of gumbo, a pleasantly spicy, thick soup that was declared Louisiana’s official state dish in 2004. From there, gumbo can include a wide range of meat, seafood and vegetables. (Chicken, andouille sausage and shrimp are highlighted in this version.) The roux — a combination of vegetable oil and flour, in this case — takes time and patience, as it needs to be continuously stirred to achieve a deep shade of brown. To break up the work, the roux can be prepared up to a week in advance, and the gumbo can be made the day before eating. (Second-day gumbo has an even deeper flavor.) Filè powder, which is ground sassafras leaves found in the spice aisle or online, is optional, but if using, sprinkle some over each bowl, or stir it into the pot off the heat to thicken and flavor the soup.
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Serving Size: 1 serving (245g) | ||
Recipe Makes: 10 servings | ||
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Calories: 315 | ||
Calories from Fat: 240 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 376.7mg | 13 % | |
Potassium 163.3mg | 4 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.5g | ||
Protein 6.9g | 10 % | |
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: 315
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