Try this Pams Shrimp and Sausage Gumbo recipe, or contribute your own.
Suggest a better description* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. NOTES : Every time I try to make a gumbo without okra, I catch hell. So here is the recipe that always seems to be a hit! Modified from the traditional Better Homes & Gardens recipe. Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 6 | ||
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Calories: 490 | ||
Calories from Fat: 213 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 32 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 198.6mg | 61 % | |
Sodium 1001.2mg | 35 % | |
Potassium 469.3mg | 12 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 32.4g | ||
Protein 32.6g | 47 % | |
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: 490
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