Add the shortening to a heated skillet, once melted, sift in flour to make a roux.
Once deeply browned, add in the onion, bell pepper, celery and garlic. Simmer until wilted.
Move to a stock pot with the chicken, sausage, okra and tomatoes.
Add water to suit and a capful of the crab boil, along with the salt and pepper. Cook until tender.
In a separate pot, cook the shrimp with crab boil according to directions. Once the chicken is tender, add the shrimp and cook for 15 more minutes.
Best served plain or with rice, and gumbo is always better the second day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 191 (57%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 140.7mg||43 %|
|Sodium 136.2mg||5 %|
|Potassium 359.6mg||9 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 6.9g|
|Protein 27.3g||39 %|
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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: 338
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