This recipe, adapted from Gail Jennings of North Carolina, is what her family thinks of as the daddy of all gumbos, a thick mix of leftover roast turkey rounded out with plump shrimp, chicken wings and collard greens. Ms. Jennings spikes the soup with a mix of curry powder and King’s Pepper, a spice blend that she developed based on a West African recipe. But any chile powder, including cayenne, can be substituted. Add it to taste; Ms. Jennings and her family like it fiery hot, then served over rice to mitigate the burn.
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Serving Size: 1 serving (282g) | ||
Recipe Makes: 6 servings | ||
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Calories: 244 | ||
Calories from Fat: 150 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 852.9mg | 29 % | |
Potassium 449.8mg | 12 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.9g | ||
Protein 15.4g | 22 % | |
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: 244
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