This is a relatively easy gumbo recipe that is delicious.
Saute the sausage and ham in a large dutch oven over medium heat for about 5 -10 minutes; stirring occasionally. Transfer to a bowl and reserve until later. (Refrigerate if done in advance.)
In the same pot, over medium heat, warm the 1/2 cup oil for 2 minutes. Whisk in the flour until incorporated. Cook the roux, stirring constantly, until it is a rich chocolate colored brown, about 15-20 minutes. Add the onion and bell peppers and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook 1 minute more.
Add tomatoes with their juices, clam and chicken stock, bay leaves, creole seasoning, oregano, and thyme. Increase to medium-high and bring to a boil. Add ocra, reduce heat to medium-low and simmer for 30 minutes to blend flavors.
Stir in the sausage, ham, shrimp and crabmeat and cook until the shrimp are pink, 3-5 minutes more. Adjust the seasonings with salt and pepper. Remove from heat and discard bay leaves. Garnish with parsley.
To serve, ladle gumbo on top of white rice in soup bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (644g)|
|Recipe Makes: 10|
|Calories from Fat: 579 (65%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 90.5mg||28 %|
|Sodium 1848.9mg||64 %|
|Potassium 681.3mg||18 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 46.7g|
|Protein 29.3g||42 %|
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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: 897
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