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1. Make shell stock by boiling shrimp shells with 3 cups of water for 15 minutes. Strain.
2. In large stock pot combine first 13 ingredients. Simmer.
3. Saute onions, garlic, bell pepper, and celery in margarine until tender.
4. Add to stock pot. Simmer at least two hours.
5. Make roux by cooking bacon grease and flour, stirring constantly, until mixture turns to color of a copper penny.
6. Add roux to stock pot. Simmer.
7. About 30 minutes before serving add okra, parsley, shrimp, crab meat, and shell stock to the gumbo.
8. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 139 | ||
Calories from Fat: 84 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 523.5mg | 18 % | |
Potassium 272.2mg | 7 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.3g | ||
Protein 1.3g | 2 % | |
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: 139
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